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THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 


THE  GASTRONOMY  COLLECTION  OF 
GEORGE  HOLL 

AGRIC. 
LIBRARY 


HANOVER         I 


COOK  •  BOOK 


THIKD    EDITION    REVISED 
AND    ENLARGED 


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FAVORITE    RECIPES 

COMPILED  AND  PUBLISHED  BY 
COMMITTEE  OF  LADIES  FROM 
THE  LIBRARY  ASSOCIATION 

HANOVEK,   •  PENNSYLVANIA 


COMMITTEE  OF  ARRANGEMENTS. 


*MRS.  W.  W.  HAFER. 
MRS.  C.  E.  MOUL. 
MRS.  H.  S.  EHRHART. 
MRS.  WALTER  W.  SHULTZ. 
MRS.  G.  D.  GITT. 
MRS.  C.  P.  WOLCOTT. 
*Deceased. 


COPYRIGHTED 

December  1922 

Hanover  Library  Association 


ANTHONY  PRINTING  COMPANY 
HANOVER 


/A  7/0 

H3/V 


nGR/P 

TABLE  OF  CONTENTS. 

Soups  ...................................         8 

Fish,  Oysters,  and  Sauces  ..................       19 

Meats    ..............  .  ...................       38 

Eggs  ....................................       58 

Fruits,  etc  ...............................       63 

Vegetables,  Cheese  Dishes,  and  Noodles  .....       65 

Salads  and  Dressings    .....................       82 

Pickels,  etc  ..................  ...........  .  .       94 

Breads,  Rolls,  Sandwiches,  etc  .............  '  107 

Waffles  and  Muffins   ........  ..............  124 

Puddings  ................................  132 

Pudding  Sauces  .............  .  .  .....  .......  146 

Desserts  ...............  ..................  148 

Pastry  and  Pies  ...........................  155 

Icings  and  Cake  Fillings  ...................  167 

Large  and  Small  Cakes  ......  ..............  170 

Canning  .....................  .............  216 

Preserving  ...............................  218 

Ice  Cream,  Ices,  etc  .......................  223 

Pennsylvania  German  Dishes  .  :  .............  228 

Candies  ............  ..........  .  ...........  238 

Beverages  ................................  246 

Chafing  Dish  Recipes  ......................  250 

Miscellaneous  ............................  253 

Care  of  the  Baby,  and  Cookery  for  the  Sick  .  .  261 

Fireless  Cooker    ..........................  265 

Index  ..................  ...................  273 


HANOVER  COOK  BOOK. 


Soups 


SOUP  STOCK. 

Beef  is  the  best  meat  for  making  good  stock,  as 
it  contains  the  most  nourishment.  A  shank  bone 
should  be  well  cracked  (that  the  marrow  may  be  ex- 
tracted). Put  on  to  cook  in  cold  water,  allowing 
a  full  quart  for  every  pound  of  beef,  and  by  very 
gradual  heat  come  to  a  slow  simmer,  which  should 
be  kept  up  five  or  six  hours.  Soup,  on  no  account, 
should  be  allowed  to  boil,  except  for  the  last  fifteen 
minutes  to  cook  vegetables  in  finishing.  For  the  first 
hour  of  simmering,  it  should  be  frequently  skimmed. 
Bits  of  left  over  meats  may  also  be  used  for  stock. 
As  a  flavoring,  celery  seed,  a  piece  of  bay  leaf,  a 
red  pepper  pod,  horse-radish  root,  mushroom  par- 
ings or  onion  may  be  added  at  discretion. 

If  soup  has  been  over-salted  use  a  teaspoonful  of 
sugar  and  a  tablespoonful  of  vinegar. 


THICKENING  FOR  SOUPS— BIGNE  ZOUPA. 

One  pint  water,  rind  of  one  lemon,  two  small 
pieces  cinnamon.  Boil  five  minutes;  then  add 
flour  to  boiling  water  until  stiff  as  dough  and  boil 
about  fifteen  minutes,  stirring  constantly;  Turn 
out  on  a  plate  to  cool;  then  add  from  three  to  five 
eggs  and  pound  into  the  cooled  flour  mixture  with 
potato  masher  until  thoroughly  mixed;  then  break 
off  in  pieces  about  the  size  of  small  marble  and 
fry  quickly  in  deep  fat.  Can  be  used  in  any  kind 
of  hot  broth. 

Guerina  Fayqueosta. 


HANOVER  COOK  BOOK.  9 

EGG  SOUP. 

Crumb  stale  bread  until  you  have  as  much  as  is 
desired  and  brown  in  plenty  of  butter.  Do  not  have 
the  bread  too  fine  and  stir  it  continually  while 
browning.  Then  bake  one  egg  over  browned  bread 
and  stir  a  short  time  longer.  Remove  into  tureen 
and  pour  water  into  pan,  salting  well,  and  when  it 
boils  pour  over  bread.  Have  enough  to  cover  and 
eat  at  once.  Especially  nice  for  the  sick. 

Mrs.  A.  H.  Secrist. 

CIDER  SOUP. 

Boil  three  pints  of  cider,  skim,  put  one-half 
cup  sugar  in  cider,  take  two  cups  of  bread  cut 
in  dice,  brown  in  butter,  take  two  eggs,  beat  well, 
add  two  tablespoonfuls  of  sugar,  two  tablespoonfuls 
of  flour,  one  and  one-half  cups  of  milk,  few  whole 
allspice,  add  to  boiling  cider.  Stir  browned  bread 
in  mixture  last.  M.  V.  R. 

BEAN  SOUP. 

Soak  the  beans  over  night,  put  beef  or  ham  bones 
over  fire  with  cold  water  to  cover.  Let  come  to  boil 
with  the  beans.  When  quite  soft  strain  through  a 
wire  sieve  and  put  back  to  broth.  Season  with  salt 
and  pepper  to  taste. 

OLD    FASHIONED    BEAN   SOUP. 

Boil  a  ham  bone  with  one  pint  of  soup  beans  and 
add  two  or  three  onions.  Mrs.  M.  J.  Bowman. 

CREAM  OF  PEA  SOUP. 

One  pint  of  canned  peas,  one  quart  of  milk,  one 
tablespoonful  of  butter,  two  tablespoonfuls  of  flour, 
salt  and  pepper  to  taste.  Press  the  peas  through  a 
colander.  Put  the  milk  on  to  boil;  as  soon  as  it  boils 
add  the  peas.  Rub  the  flour  and  butter  together, 
add  them  to  the  boiling  soup,  and  stir  constantly 
until  it  thickens.  Add  salt  and  pepper  and  serve  at 
once.  Mrs.  C.  E.  Ehrehart. 


10  HANOVER  COOK  BOOK. 

CLAM  CHOWDER. 

Three  dozen  clams,  eight  large  potatoes,  three 
good  sized  onions,  six  tomatoes,  six  hard  boiled  eggs, 
butter  size  of  a  walnut,  one  quart  milk,  a  little  pars- 
ley. Put  clams  through  a  meat  grinder  and  boil 
separately  for  five  minutes.  Boil  potatoes  which 
have  been  cut  in  cubes  with  the  tomatoes  and  onions. 
Then  add  butter,  parsley,  clams,  eggs  and  milk. 
Don't  allow  it  to  boil  after  milk  is  added. 

Mrs.  S.  L.  Bixler. 

CLAM  CHOWDER. 

Twenty-five  clams,  chopped;  four  large  raw  po- 
tatoes, blocked;  one  onion,  cut  fine;  one  can  of  to- 
mato soup  or  four  fresh  tomatoes;  four  hard  boiled 
eggs,  blocked;  one-fourth  pound  of  butter;  a  dash 
of  red  pepper  and  a  very  little  salt. 

Boil  clams,  potatoes  and  onion  about  one-half 
hour,  or  until  potatoes  are  soft.  Add  the  rest  of 
the  ingredients  and  just  before  serving  add  one  pint 
of  milk  or  cream. 

Mrs.  T.  J.  O'Neill. 

CLAM  CHOWDER. 

Take  twenty-five  clams,  put  through  grinder, 
strain  liquor,  add  enough  water  to  boil  clams,  take 
six  potatoes  and  dice  them,  one  pint  tomatoes,  one 
onion,  six  hard  boiled  eggs,  one-fourth  pound  butter, 
parsley,  salt  and  pepper  to  taste.  Last  add  one  pint 
sweet  milk,  take  from  fire  so  milk  doesn't  boil  after 
being  added.  Boil  clams  about  one-half  hour  before 
adding  the  other  ingredients,  put  onion  and  tomatoes 
through  grinder,  add  enough  water  to  make  about 
three  quarts  of  chowder. 

Mrs.  C.  S.  S. 

CLAM  CHOWDER. 

One  quart  and  one  pint  of  diced  potatoes,  2  small 
tomatoes  cut  fine,  one  small  onion,  parsley,  salt 
and  pepper;  add  all  together  in  enough  water  to  boil 


HANOVER  COOK  BOOK.  11 

until  soft.  One  and  one-half  dozen  large  or  two 
dozen  small  clams  cut  very  fine,  boil  fifteen  minutes 
separately,  add  to. the  above  mixture  and  boil  all 
together  for  five  minutes,  then  add  one-fourth  pound 
butter  and  one  quart  milk.  If  too  strong,  with 
clams  add  more  milk.  Add  lastly  2  hard  boiled  eggs. 

Mrs.  C.  W.  Plowman. 

RIVEL  SOUP. 

For  small  family  one  egg,  flour  enough  to  rivel  it, 
salt  to  taste.  Drop  into  milk  or  beef  broth. 

Mrs.  George  Sunday. 

MILK  RIVEL  SOUP. 

Two  quarts  of  sweet  milk  heated  to  boiling  point, 
then  add  the  rivels,  made  of  three  eggs  mixed  with 
flour  enough  to  make  rivels  not  too  dry.  When  the 
rivels  come  to  the  top  they  are  done.  Beef  rivel 
soup  is  made  the  same  only  use  beef  broth  instead 
of  milk. 

Mrs.  M.  J.  Bowman. 

RIVEL  SOUP. 

Boil  beef,  one-fourth  head  cabbage,  one  onion, 
two  tomatoes  and  one  carrot  for  three  hours;  strain 
and  add  rivels. 

Rivels. — One  egg  and  one  cup  flour.  Put  flour  in 
bowl  and  add  eggs  cut  with  knife  until  mixed,  add 
to  broth  and  boil  five  minutes.  Rice  can  be  used 
instead  of  rivels. 

Mrs.  Charles  Althoff. 

CALF'S  HEAD  SOUP. 

One  calf's  head  boiled  and  cut  fine;  boil  the  brains 
separately;  two  pounds  of  veal  chopped  fine  for  the 
meat  balls,  mixed  with  a  little  pepper,  salt  and  lemon, 
three  tablespoonfuls  of  flour  and  one  of  butter,  for 
the  butter  balls;  four  tablespoonfuls  of  browned 
flour,  and  one  of  lard  for  the  flour  balls;  four  eggs 
boiled  hard  and  cut  fine;  also  four  potatoes  cut  into 


12  HANOVER  COOK  BOOK. 

dice;  pepper  and  salt  to  taste;  two  teaspoonfuls  of 
cinnamon;  one  teaspoonful  of  cloves;  one  nutmeg  ; 
two  teaspoonfuls  of  cooking  bouquet;  and  six  quarts 
of  water. 

Mrs.  Merle  D.  Bihsop. 

TOMATO  SOUP  WITH1.STOCK. 

One  quart  of  stock,  one  can  of  tomatoes,  salt, 
pepper  and  sugar  to  taste,  stew  and  strain  tomatoes, 
add  to  boiling  stock,  season  and  simmer  for^ten 
minutes,  serve  with  croutons. 

TOMATO  SOUP  WITHOUT  STOCK. 

Stew  together  for  ten  minutes  one  can  tomatoes, 
one  pint  water,  one  teaspoonful  salt,  one  tablespoon- 
ful  sugar,  five  cloves,  one-half  teaspoonful  pepper, 
one  tablespoonful  of  chopped  onion  and  one  table- 
spoonful  of  chopped  parsley.  Rub  through  a  sieve, 
return  to  the  fire  and  thicken  with  one  tablespoonful 
of  butter  and  one  tablespoonful  of  flour  rubbed  to- 
gether and  stirred  in.  Serve  with  croutons. 

TOMATO  SOUP. 

Stew  tomatoes.  When  they  are  soft  strain  through 
a  soup  strainer  until  there  is  nothing  left  but  the 
seeds.  Measure  a  pint  of  the  liquid.  Add  one  tea- 
spoonful  of  salt,  one  saltspoonful  of  pepper,  one-half 
saltspoonful  of  soda,  a  little  onion  and  set  on  the 
stove  to  heat  slowly.  Meanwhile  make  a  white  sauce, 
one  tablespoonful  of  butter,  one  of  flour  and  one 
pint  milk,  thus:  set  the  milk  on  the  fire  in  a  sauce 
pan  to  heat,  put  the  butter  and  flour  into  another 
pan  on  the  fire  and  stir  gently  until  the  butter  melts; 
let  them  bubble  together  two  or  three  minutes,  then 
pour  in  milk,  a  little  at  a  time,  until  all  is  used;  stir 
it  so  it  will  be  smooth  until  it  bubbles;  add  the  toma- 
to to  this  sauce,  strain  all  again,  return  to  the  fire 
and  serve  as  soon  as  steaming  hot. 

M.  Bertha  Zeiber. 


HANOVER  COOK  BOOK.       13 
CREAM  OF  TOMATO  SOUP. 

Take  one  quart  of  tomatoes  (fresh  or  canned)  to 
one  pint  of  water,  boil  until  soft,  mash  through  col- 
ander. Mix  smooth,  four  tablespoons  of  flour  with 
one  quart  milk,  salt  and  butter.  Boil  chopped 
onions  and  celery  with  the  above.  Add  a  pinch  of 
baking  soda  and  serve. 

Mrs.  V.  K.  Jordan. 

TOMATO  CREAM  SOUP. 

Heat  one  quart  of  strained  stewed  tomatoes  to 
boiling  point,  add  two  tablespoonfuls  flour,  mixed 
in  a  little  cold  water;  let  tomatoes  boil  until  thick- 
ened, stirring  constantly;  add  salt  to  taste. 

Have  ready  one  cup  of  rich  hot  milk  or  cream,  add 
to  tomatoes  and  let  all  boil  together  for  a  minute  or 
two.  Serve  with  browned  bread  crumbs  if  desired. 
A  teaspoonful  of  celery  salt  adds  very  much  to  the 
taste.  Mrs.  Etzler. 

CREAM  OF  CELERY  SOUP. 

Chop  very  fine  one  large  bunch  of  celery,  simmer 
in  water  until  tender;  take  a  lump  of  butter  size  of  a 
walnut  and  a  tablespoonful  of  flour;  stir  over  fire 
until  thoroughly  mixed.  Then  stir  it  into  the  celery. 
Thin  with  milk  until  the  right  consistency.  Season 
to  taste.  Mrs.  C.  J.  Gitt. 

ASPARAGUS  SOUP. 

Boil  one  quart  of  asparagus,  cut  into  one  inch 
lengths  in  one  quart  water  until  tender;  put  through 
a  colander  and  return  to  the  water  in  which  it  was 
boiled;  heat  one  pint  milk,  stir  in  it  one  tablespoon- 
ful butter,  rubbed  with  one  tablespoonful  of  flour, 
and  cook  a  few  minutes;  season  and  pour  it  into  the 
asparagus;  when  boiling  hot  pour  over  bits  of  toasted 
bread,  cut  into  dice,  and  serve  at  once. 

Mrs.  W.  L.  G. 


14  HANOVER  COOK  BOOK. 

VEGETABLE  SOUP. 

For  twelve  o'clock  dinner  put  medium  size  shin 
bone  on  fire  at  nine  o'clock;  add  little  celery,  parsley 
and  onion;  let  boil  slowly  till  one  hour  before  serv-' 
ing;  add  vegetables,  tomato,  rice,  green  beans 
peas,  etc.,  boil  slowly  until  time  to  serve. 

POTATO  PUREE. 

Three  cups  mashed  potatoes,  one  small  onion, 
two  large  tablespoonfuls  butter  rolled  in  one  of  flour, 
two  quarts  boiling  water,  two  eggs,  two  stalks  celery, 
salt  and  pepper.  Put  potatoes,  chopped  onion  and. 
celery  with  hot  water  over  the  fire,  season  and  cook 
gently  for  one-half  hour,  stirring  often  to  prevent 
scorching;  strain  and  rub  through  a  soup  strainer, 
return  to  kettle  with  parsley  and  floured  butter, 
stir  until  it  boils.  Heat  in  another  vessel  the  milk, 
turn  upon  the  beaten  eggs,  mix  well,  add  to  the  con- 
tents of  kettle,  stir  over  fire  for  one  minute. 

Mrs.  T.  J.  Little. 

TURTLE  SOUP. 

Boil  turtle  until  tender,  then  separate  meat  from 
banes  and  chop  fine;  next  strain  broth  in  which  tur- 
tle was  cooked,  and  add  one  and  one-half  quarts 
potatoes,  cut  into  dice,  one  can  tomatoes,  one  quart 
corn,  one-half  cup  rice,  one-fourth  cup  parsley  chop- 
ped fine.  Corn  and  parsley  are  not  added  until  soup 
is  almost  finished.  Season  with  red,  black  pepper 
and  salt.  Take  lump  butter  and  two  tablespoonfuls 
flour,  cream  together,  add  slowly  to  broth.  Then 
last  chop  four  hard  boiled  eggs  fine  and  add. 

Mary  Zinn. 

CORN  SOUP. 

Boil  shin  bone.  To  stock  add  one  pint  granted 
corn  and  1  pint  of  corn  cut  from  cob,  two  tablespoon- 
fuls sugar,  dash  of  cayenne  pepper,  salt  to  taste. 
Thicken  with  one  egg  stirred  in  one  tablespoonful 
flour.  Mrs.  Paul  A.  Hoke 


HANOVER  COOK  BOOK.  15 

CORN  SOUP  WITHOUT  MEAT. 

One  can  of  corn,  two  cups  of  milk,  one  quart  of 
boiling  water,  two  eggs,  three  tablespoonsful  of  but- 
ter, rolled  in  as  much  flour,  one  tablespoonful  of 
chopped  parsley,  pepper  and  salt  to  taste.  Put  the 
corn  into  a  quart  of  boiling  water  and  stir  in  the 
floured  butter.  Scald  the  milk  in  a  separate  vessel 
(dropping  in  a  tiny  bit  of  soda)  pour  it  slowly  on 
the  beaten  eggs,  keeping  the  egg-beater  going  all 
the  time;  add  to  the  soup,  stir  for  one  minute,  put 
in  the  parsley,  salt  and  pepper  to  taste. 

Mrs.  D.  Guy  Holllinger. 

GREEN  CORN  SOUP. 

One  pint  grated  corn,  one  quart  milk,  two  table- 
spoonfuls  of  butter  mixed  with  the  same  quantity 
of  flour.  One  small  onion  and  parsley,  one-half 
teaspoonful  of  pepper.  Salt  to  taste.  Cook  the 
corn  in  water  thirty  minutes,  then  add  the  boiling 
milk  with  the  creamed  butter  and  flour. 

Miss  Zeiber. 

CREAM  OF  CORN  SOUP. 

Chop  one  can  of  corn,  add  one  pint  of  boiling  water 
and  simmer  for  twenty  minutes,  then  rub  through  a 
seive.  Scald  one  pint  of  milk  with  a  slice  of  onion, 
remove  the  onion  and  add  milk  to  the  corn.  Thicken 
with  two  tablespoonfuls  of  flour  and  two  tablespoon- 
fuls  of  butter  rubbed  to  a  paste.  Season  with  one 
teaspoonful  of  salt  and  a  dash  of  pepper. 

Mrs.  R.  L.  Ehrhart. 

CHICKEN  CORN  SOUP. 

Boil  chicken  till  tender;  remove  bones  and  pick 
the  meat  fine;  make  a  smooth  dough  of  one  egg  and 
one  and  one-half  cups  of  flour;  roll  out  and  cut  into 
dice;  score  and  cut  off  the  corn  from  six  ears;  put  all 
into  the  chicken  broth  and  boil  together  till  corn  is 
soft.  Mrs.  Jacob  Trone. 


16  HANOVER  COOK  BOOK. 

OYSTER  SOUP. 

One  quart  oysters  (put  through  grinder)..  Boil 
for  a  few  minutes.  Salt  and  pepper  to  taste.  Add 
one  tablespoonful  flour  worked  in  a  good  sized  lump 
of  butter.  Add  milk  or  cream  until  thick  enough. 
When  ready  to  remove  from  stove,  add  6  hard  boiled 
eggs,  chopped  fine. 

Mrs.  Paul  A.  Hoke. 

OYSTER  SOUP. 

Take  a  quart  of  milk,  let  it  come  to  a  boil,  thicken 
with  corn  starch,  add  a  pint  of  oysters,  add  salt, 
pepper  and  butter  and  stew  until  curled. 

A.  F.  Barker. 

OYSTER  BOUILLON. 

Wash  and  chop  fifty  good-sizes  oysters,  put  in  a 
double  boiler,  cover  and  cook  slowly  one  hour;  add 
one  pint  of  water,  one  level  teaspoonful  of  celery 
seed;  strain  through  two  thicknesses  of  cheese  cloth, 
reheat,  add  a  level  teaspoonful  of  butter  and  serve. 

Edith-Gitt  Bilmeyer. 

NOODLE  SOUP. 

Take  a  quart  of  flour,  four  eggs,  a  pinch  of  salt; 
work  into  a  stiff  dough;  roll  out  very  thin,  lay  aside 
for  an  hour,  then  roll  into  a  tight  roll  and  cut  very 
thin  and  lay  aside  to  dry.  Drop  noodles  into  chicken 
or  beef  broth  and  boil  twenty  minutes. 

Mrs.  Bortner. 

NOODLES  FOR  SOUP. 

Beat  up  one  egg,  add  a  pinch  of  salt  and  flour 
enough  to  make  a  stiff  dough;  roll  out  in  a  very  thin 
sheet;  dredge  with  flour  to  keep  from  sticking;  then 
roll  up  tightly;  begin  at  one  end  and  shave  down 
fine  like  cabbage  for  slaw. 

Miss  Emily  J.  Young. 


HANOVER  COOK  BOOK.       17 
CREAM  OF  CORN  SOUP. 

Two  knuckles  of  veal,  one  pint  of  grated  corn  or 
one  can  of  cornlet,  one  cup  of  hot  milk,  two  table- 
spoonfuls  of  butter,  three  tablespoonfuls  of  flour, 
yolks  of  two  eggs,  one  small  onion,  one  bay  leaf,  salt 
and  pepper  to  taste.  Put  the  knuckles  into  a  soup 
kettle  with  four  quarts  of  cold  water  and  salt,  place 
on  a  moderate  fire  and  bring  slowly  to  a  boil,  then 
skim,  simmer  gently  for  four  hours,  then  strain, 
put  stock  into  kettle  again  and  when  it  boils  add 
corn,  boil  about  ten  minutes,  add  butter,  then  flour 
which  has  been  mixed  with  water,  stir  until  it  thick- 
ens, then  add  boiling  milk,  cook  one  minute,  then 
add  the  beaten  yolks,  and  serve  immediately. 

Emma  S.  Shirk. 

MOCK  TURTLE  SOUP. 

Take  a  calf's  head,  when  it  is  scraped  and  scalded, 
crack  it  and  take  out  the  brains.  Then  put  into 
salted  water  over  night;  boil  in  two  gallons  of  water 
until  you  can  take  out  the  bones;  cut  the  head  and 
tongue  into  small  pieces;  have  ready  a  dozen  and  a 
half  force  balls  made  of  veal,  browned  in  butter, 
two  tablespoonfuls  browned  flour,  two  onions,  a 
little  mace,  pepper  and  salt.  Strain  the  soup  after 
which  let  come  to  a  boil,  adding  the  brains  and 
force  balls. 

Mrs.  Nancy  Hersh  Yeager. 

MUTTON  BROTH. 

To  one  pound  of  lean  mutton  allow  a  quart  of 
water,  boil  slowly  for  two  or  three  hours,  season  it 
with  a  little  salt  and  some  parsley.  Veal  or  chicken 
broth  may  be  made  in  the  same  way. 

Mrs.  G.  T.  Himes. 

MARYLAND  TERRAPINS. 

Wash  four  terrapins  in  warm  water,  then  throw 
into  pot  boiling  water  which  will  kill  them  instantly, 


18  HANOVER  COOK  BOOK. 

allow  to  boil  until  shells  crack,  then  take  them  out 
and  remove  the  bottom  shell ;  cut  each  quarter  sepa- 
rate, take  the  gall  from  the  liver  remove  the  eggs 
put  the  pieces  in  a  sacuepan,  pour  in  all  the  liquor 
and  cover  with  water,  put  in  salt,  cayenne  and  black 
pepper,  and  a  little  mace;  a  little  butter  and  let 
them  stew  for  one-half  hour;  just  before  taking 
from  fire  stir  in  a  little  flour  thickening.  Drop 
the  eggs  in  just  as  you  serve  it. 

Mrs.  H.  D.  S. 
MOCK  BISQUE  SOUP. 

One  can  tomatoes,  one  quart  milk,  one-third  cup 
butter,  three  tablespoonfuls  flour,  one-fourth  tea- 
spoonful  soda,  pepper  and  salt;  stew  tomatoes  until 
soft  enough  to  strain  easily  and  use  the  strained 
juice.  Heat  the  milk  in  a  double  boiler;  heat  the 
butter  and  add  the  flour  to  it,  adding  enough  of  the 
milk  to  make  it  pour  easily;  add  this  to  the  milk 
and  cook  for  ten  minutes,  stirring  occasionally; 
to  the  strained  tomato  add  the  soda  to  prevent  acid 
from  curdling  the  milk;  when  the  gas  has  passed t off 
add  the  tomatoes  to  milk;  season  and  serve  im- 
mediately with  croutons. 

E.  Bucher. 


HANOVER  COOK  BOOK.  19 


Fish,  Oysters  and  Sauces 


Boil. 

Halibut  and  Salmon per  pound,  15  minutes 

Bluefish  and  Bass per  pound,  10  minutes 

Cod  and  Haddock per  pound,    8  minutes 


Bake 

Halibut,  salmon,  bass,  bluefish.  shad,  etc.,  one  hour. 
Trout,  pickerel,  white  fish,  etc.,  for  one-half  hour. 

Fish  Suggestions. 

To  be  eatable,  fish  should  be  perfectly  fresh — the 
eyes  clear,  the  gills  red,  the  scales  bright,  the  flesh 
firm  and  free  from  any  unpleasant  odor,  and  to  se- 
cure the  best  flavor,  should  be  cooked  as  soon  as  pos- 
sible after  leaving  the  sea,  river  or  pond.  They  should 
be  scaled  and  cleaned  as  soon  as  they  come  from  the 
market,  washed  quickly  without  soaking,  or  remov- 
ing the  smallest  atom  of  blood.  Sprinkle  salt  on  the 
inside  and  put  in  a  cold  place  until  wanted. 

If  necessary  to  keep  them  over  night  place  where 
the  moon  will  not  shine  on  them  as  the  effect  is  as 
bad  as  the  hot  sunshine.  Cod,  haddock  and  hali- 
but may  be  kept  a  day  before  using,  but  mackerel 
and  whitefish  lose  their  life  as  soon  as  they  leave- 
the  water.  A.  F.  Barker. 


20       HANOVER  COOK  BOOK. 

BAKED  SHAD  OR  ANY  LARGE  FISH. 

Clean,  rinse  and  wipe  dry;  fill  with  three  cups 
dry  bread  crumbs,  into  which  has  been  rubbed  one- 
half  cup  butter;  salt  and  pepper.  Tie  the  fish  up 
and  rub  both  sides  with  cracker  crumbs  or  flour. 
Pour  over  it  drawn  butter,  or  place  small  pieces  of 
butter  on  the  fish.  Put  in  a  hot  pan  and  bake  an 
hour  and  one-half. 

Mrs.  George  T.  Kerr. 

BAKED  SHAD. 

Fill  the  body  of  the  fish  with  a  dressing  of  one  cup 
of  stale  bread  crumbs,  one  tablespoonful  of  melted 
butter,  half  teaspoonful  of  salt  and  a  little  pepper. 
Sew  it  up,  score  the  upper  part,  dredge  thickly  with 
salt,  pepper  and  flour.  Place  in  a  greased  pan  and 
bake  fifteen  minutes  to  every  pound  of  fish. 

Mrs.  J.  S.  Moul. 

PLANKED  SHAD. 

Take  an  oak  board,  clean  it  well.  Stand  board 
before  the  fire  until  it  is  very  hot  but  not  charred. 
Then  take  your  shad,  which  you  have  previously 
cleaned,  wipe  dry,  and  split  down  the  back,  and  after 
seasoning  with  salt  and  a  little  pepper,  fasten  it  to 
the  board,  skin  side  down,  and  stand  it  up  before 
the  fire,  head  down.  When  the  juice  has  started 
reverse  the  position,  and  continue  to  thus  change 
the  position  until  the  fish  is  thoroughly  cooked.  Care 
must  be  taken  to  prevent  burning.  When  done 
butter  it  and  place  it  on  the  table  without  removing 
it  from  the  board.  A.  F.  Barker. 

BROILED  FISH. 

Wash  and  drain  the  fish.  Sprinkle  with  pepper 
and  lay  with  the  inside  down  upon  the  gridiron,  and 
broil  over  fresh  bright  coals.  When  a  nice  brown 
turn  for  a  moment  on  the  other  side,  then  take 
and  spread  with  butter.  This  is  a  very  nice  way  of 


HANOVER  COOK  BOOK.    .  21 

broiling  all  kinds  of  fish,  fresh  or  salted.  A  little 
smoke  under  the  fish  adds  to  its  flavor.  This  may 
be  made  by  putting  2  or  3  cobs  under  the  gridiron. 
Season  before  or  after  cooking. 

A.  F.  Barker. 

HALIBUT  EN  COQUILLE. 

Butter  several  scallop  shells,  and  lay  in  them  a 
round  piece  of  halibut,  about  an  inch  thick  a  little 
smaller  than  the  shell.  Cook  together  two  table- 
spoonsful  of  butter  and  one  of  flour  and  add  gradu- 
ally milk  enough  to  make  a  thick  sauce,  season  highly 
with  salt  and  cayenne  and  a  little  onion  juice  if 
liked.  The  scallop  shells  containing  fish  should  be 
set  in  a  steamer  over  hot  water  and  cooked  until 
tender,  then  covered  with  sauce;  garnish  with  water 
cress  before  sending  to  table. 

Mrs.  Clinton  J.  Gitt. 

FISH  CROQUETTES. 

Cream  two  tablespoonfuls  of  flour  and  two  table- 
spoonfuls  of  butter;  put  one  cup  of  milk  into  double 
boiler,  when  at  boiling  point  add  the  flour  and  but- 
ter; stir  until  smooth  and  thick,  add  salt  and  pepper 
and  fish  flaked;  spread  on  a  platter  and  let  cool. 
Then  shape,  roll  into  flour,  egg  and  crumbs  and  fry 
in  deep  fat.  Arrange  on  hot  dish,  garnish  with  pars- 
ley and  sliced  lemon. 

Mrs.  V.  K.  Jordan. 

SALMON  CROQUETTES. 

One  can  of  salmon,  three  tablespoonfuls  flour, 
two  eggs,  butter  the  size  of  an  egg;  cream  butter 
and  flour  together  and  add  eggs,  pour  on  one  and 
one-half  cups  boiling  water,  put  in  double  boiler  and 
boil  until  perfectly  stiff;  add  a  little  salt  to  salmon, 
then  enough  mixture  and  cracker  crumbs,  to  form 
into  croquettes.  Swim  in  lard. 

Mrs.  Dr.  Hollinger. 


22      HANOVER  COOK  BOOK. 
SALMON  CROQUETTES. 

Cut  fine  one  good  size  onion,  a  little  parsley,  one 
can  of  salmon  and  one  hard  boiled  egg;  add  three 
tablespoonfuls  of  milk,  and  one  beaten  egg;  mix 
well,  roll  in  cracker  dust  and  swim  in  hot  fat. 

Mrs.  Harry  Stair. 

SALMON  CROQUETTES. 

Half  can  salmon,  half  cup  of  cracker  crumbs, 
one-fourth  cup  of  milk,  one  egg,  one  large  teaspoon- 
ful  of  butter;  chop  the  salmon  fine,  delicately  sea- 
son; add  the  above  ingredients,  mix  thoroughly,  form 
into  croquettes,  roll  in  flour  and  dry  in  boiling  lard. 

Nora  Michael. 

SALMON  CROQUETTES. 

One  cup  of  salmon,  two  hard  boiled  eggs,  one  cup 
of  thick  white  sauce.  Remove  skin  and  bones  from 
fish,  mince  with  pork,  add  the  chopped  eggs  and 
white  sauce,  season  with  salt  and  pepper  with  a  dash 
of  cayenne,  a  tablespoonful  of  fine  cut  parsley;  when 
cold  shape  into  oblong  croquettes,  roll  in  fine  dried 
bread  crumbs,  then  in  the  beaten  egg,  then  in  crumbs . 
and  swim  in  hot  lard  until  a  golden  brown.  Or  shape 
the  mixture  like  a  lamb  cutlet,  brush  with  beaten 
egg  and  pat  with  bread  crumbs,  then  fry  a  golden 
brown  on  each  side,  using  just  a  little  butter  and 
lard.  Serve  either,  with  quarters  of  lemon. 

Mrs.  Ella  Bollinger. 

SALMON  CROQUETTES. 

One  can  of  salmon,  one  egg,  salt  and  pepper  to 
taste,  one-half  teacupful  of  milk,  four  boiled  pota- 
toes, one-half  cupful  of  bread  crumbs.  Mix  thor- 
oughly, mould  into  croquettes;  dip  into  egg  and 
cracker  dust;  fry  in  hot  lard.  Mrs.  M.  J.  Roth. 

SALMON  CHOPS. 
Shred  a  pint  can  of  salmon  very  fine,  add  the  juice 


HANOVER  COOK  BOOK.  23 

of  one-half  lemon,  one  level  teaspoonful  salt,  a  dash 
of  red  pepper,  a  little  parsley  and  about  two  table- 
spoonfuls  dried  bread  crumbs.  Make  a  thick  cream 
sauce  of  one  cup  of  cream,  a  piece  of  butter  size  of 
a  walnut,  and  one  rounded  tablespoonful  flour. 
When  cooked,  add  this  to  the  salmon,  and  when  the 
mixture  is  cold,  mould  into  forms  the  shape  of  chops. 
Dip  into  bread  crumbs,  then  into  egg,  then  into  the 
bread  crumbs  again.  Swim  in  hot  lard. 

Mrs.  A.  R.  Mundorff. 

SALMON  LOAF. 

One  can  of  salmon,  two  cups  of  bread  crumbs, 
two  eggs,  one-half  onion  chopped  fine,  one  tea- 
spoonful  salt,  one-half  teaspoonful  of  pepper. 
Break  up  the  salmon  into  small  pieces,  mix  it  with 
the  bread  crumbs,  add  the  salt,  pepper,  and  onion. 
Beat  the  egg  up  light  and  mix  well.  Roll  in  bread 
or  cracker  crumbs.  Bake  one-half  hour  in  a  mod- 
erate oven. 

Mrs.  William  Maxwell,  R.  D.  5. 

DEVILED  SALMON. 

Take  either  canned  or  fresh  boiled  salmon  and  pick 
it  apart.  Put  one  tablespoonful  butter  and  one  table- 
spoonful  flour  in  a  saucepan  and  mix.  Add  one-half 
pint  milk,  stir  until  boiling,  take  from  fire  and  add 
salmon  freed  from  skin  and  bones,  one  teaspoonful 
salt,  a  dash  of  red  pepper,  one  teaspoonful  onion 
juice,  one-half  teaspoonful  white  pepper.  Fill  this 
into  shells  or  cups,  put  one  tablespoonful  butter 
into  a  frying-pan,  sprinkle  into  it  when  hot  one  cup 
bread  crumbs  and  brown,  cover  crumbs  over  top  of 
salmon  and  bake  ten  or  fifteen  minutes.  Halibut 
may  be  used  same  way.  Mrs.  C.  S.  S. 

SALMON  PUDDING. 

One  can  salmon,  one  cup  bread  crumbs,  four 
tablespoonfuls  melted  butter,  minced  parsley,  salt 
and  pepper,  yolks  of  two  eggs,  whites  of  three  eggs. 


24  HANOVER  COOK  BOOK. 

Drain  oil  from  fish  and  save  for  sauce.  Chop  the 
salmon  very  fine,  beat  eggs  and  mix  all  the  ingred- 
ients. Put  in  a  buttered  dish  and  steam  one  and 
one-fourth  hours. 

SAUCE. — One  cup  milk,  oil  of  salmon,  yolk  of 
egg,  one  lemon,  one  teaspoonful  of  cornstarch,  one 
tablespoonful  melted  butter,  pepper  and  salt  to 
taste.  Put  milk,  oil  of  fish  and  butter  in  a  sauce 
pan,  moisten  cornstarch  with  a  little  milk  and  stir 
it  into  the  boiling  mixture.  When  it  commences 
to  thicken  add  the  yolk  of  egg  well  beaten.  Remove 
from  fire  and  add  juice  of  half  a  lemon.  Pour  around 
the  salmon  and  garnish  with  the  remaining  half 
lemon.  Mrs.  Dr.  Stick. 

DEVILED  CLAMS. 

Put  a  dozen  clams  in  a  saucepan  and  bring  to  a 
boil,  then  remove  from  the  fire  and  let  cool.  When 
cool  put  through  a  meat  grinder,  then  add  the  liquor, 
one  teaspoonful  chopped  parsley,  two  hard  boiled 
eggs,  one  cup  cracker  crumbs,  a  pinch  of  cayenne, 
and  salt  to  taste.  Fill  clam  shells,  sprinkle  with 
bread  crumbs  and  dots  of  butter.  Bake  in  oven  until 
a  golden  brown.  Blanche  Hostetter. 

STEWED  CLAMS. 

Always  open  them  at  home  by  placing  a  dull 
knife  over  the  mouth  and  knocking  with  a  hammer 
on  a  clean  firm  board.  You  save  the  liquor  and 
they  are  free  from  dirt  and  filth.  Wash  your  clams 
with  a  brush  and  open  as  above,  strain  the  liquor 
and  remove  the  dark  substance  from  clams,  run 
them  through  your  meat  grinder  or  chop  on  a  board, 
put  a  piece  of  butter  size  of  an  egg  in  stew-pan  or 
skillet,  when  hot  put  in  clams,  stew  for  ten  minutes, 
add  liquor  and  water,  pepper  to  taste  and  stew  ten 
minutes  more,  add  a  little  cream  or  milk  just  before 
taking  from  firei  Have  some  thickening  of  flour 
and  make  it  the  consistency  of  cream.  Have  some 
bread  toasted,  buttered  and  cut  into  cubes,  in  a 


HANOVER  COOK  BOOK.  25 

deep  dish,  pour  the  clams  over  these.    This  makes 
a  most  healthful  and  appetizing  home  dish  for  tea. 

Mrs.  H.  D.  Shepperd. 

SOFT  SHELL  CRABS. 

Lift  the  shell  and  remove  the  spongy  substance 
on  both  sides,  then  pull  off  the  apron  by  putting 
thumb  under  the  point  in  the  middle  of  the  under 
shell.  Wipe  dry  and  while  alive  put  in  a  pan  and 
fry  brown  in  hot  butter.  Season  with  pepper  and 
salt.  Serve  with  tartare  sauce,  and  garnish  with 
lemon  and  parsley. 

SOFT  SHELL  CRABS. 

Wash  the  crabs,  remove  the  lungs  from  both 
sides  and  dip  in  milk,  then  roll  in  flour  and  fry  in 
plenty  of  very  hot  frying  fat,  when  of  a  fine  color, 
drain  and  dress  on  a  folded  napkin,  and  on  top 
arrange  a  bunch  of  fresh  parsley. 

A.  F.  Barker. 
DEVILED  CRABS. 

One  pound  crab  meat,  one  cup  milk,  one  heaping 
tablespoonful  flour,  three  hard  boiled  eggs,  butter 
size  of  walnut,  a  little  chopped  parsley,  season  with 
salt  and  paprika.  Heat  milk,  add  flour  and  boil, 
chop  whites  fine  and  add  to  crab  meat.  Rub  yolks 
through  sieve  and  add  to  mixture.  Fill  shells, 
sprinkle  with  bread  crumbs  and  brown  in  oven. 
Mrs.  Clara  G.  Moul,  York. 

DEVILED  CRABS. 

Two  pounds  of  crab  meat,  one-half  loaf  of  stale 
bread  crumbed  very  fine,  one  teaspoonful  salt, 
one  teaspoonful  pepper,  three-fourths  cup  butter, 
melted,  whites  of  three  eggs;  mix  meat,  crumbs  and 
butter,  last  add  the  whites  of  eggs  beaten  stiff; 
have  ready  about  fifteen  crab  shells,  well  cleaned, 
and  fill  with  the  above;  bake  in  a  quick  oven  about 
thirty  minutes,  until  a  rich  brown. 

Mrs.  Clara  Keller. 


26      HANOVER  COOK  BOOK. 
DEVILED  CRABS. 

One  pound  crab  meat,  three  eggs  well  beaten, 
two  large  cups  bread  crumbs,  one  tablespoonful 
melted  butter,  one  tablespoonful  chopped  parsley, 
season  with  salt  and  pepper.  Shape  in  small  flat 
cakes  and  fry  in  hot  lard  to  cover.  These  are  es- 
pecially fine  served  hot.  Mrs.  George  T.  Kerr. 

DEVILED  CRABS. 

One  quart  of  crab  meat,  two  cups  of  bread  crumbs, 
salt  and  pepper,  five  tablespoonfuls  of  melted  butter, 
whites  of  two  eggs  beaten  light,  little  parsley;  mix 
all  together,  bake  in  moderate  oven  in  crab  shells 
or  in  cakes.  Mrs.  C.  S.  Newman. 

CRAB  CAKES. 

One  pound  of  crab  flake,  a  little  parsley,  salt  and 
pepper  to  taste.  Cook  one-half  cup  of  cream  and 
one  tablespoonful  of  flour  to  a  thick  sauce,  and 
let  cool.  Mix  crab  meat  with  sauce,  form  into 
cakes,  roll  in  egg,  then  in  cracker  dust,  and  fry  quick- 
ly in  hot  lard.  Mrs.  George  N.  Gitt. 

HARD  SHELL  CRABS. 

Should  be  boiled  from  ten  to  fifteen  minutes  in 
salt  water,  according  to  size.  If  you  wish  to  bake 
or  devil  them  take  the  meat  out  and  chop,  mix  with 
fine  cracker  dust  and  a  little  parsley,  butter,  pepper 
and  salt  to  taste;  put  back  into  shell  with  a  small 
piece  of  butter  on  the  top  and  bake  brown.  Serve 
hot  with  lemon.  A.  F.  Baker. 

TO  DRESS  AND   BOIL  A  LOBSTER. 

Plunge  the  lobster  into  a  kettle  of  warm  water, 
add  salt  and  stand  it  over  the  fire.  Boil  from  one- 
half  to  three-fourth  of  an  hour.  Cooking  too  long 
makes  the  meat  tough.  When  done,  break  in  two 
and  take  away  the  claws,  remove  the  green  substance 


HANOVER  COOK  BOOK.  27 

the  coral  and  lady  which  are  found  under  the  head. 
Pick  out  the  meat  from  the  tail  shell  in  one  piece, 
being  careful  to  remove  the  vein  running  entire 
length  of  tail.  The  lady,  the  vein  and  the  spongy 
substance  are  the  only  parts  not  eatable.  Serve  cold 
with  hard  boiled  eggs.  Season  to  taste  and  garnish. 

SHRIMP  WIGGLE. 

One  large  can  of  shrimp,  one  can  of  small  peas, 
one-half  pint  cream,  one  tablespoonful  flour,  butter 
the  size  of  a  walnut,  seasoning.  Cut  shrimp  into 
small  bits  and  air  in  a  flat  dish  for  an  hour.  Drain 
peas  and  also  air  well.  Make  a  sauce  of  cream, 
butter  and  flour,  into  this  turn  both  the  shrimp 
and  the  peas.  Heat  very  slowly,  stirring  constantly 
as  it  may  scorch  before  entirely  hot  through  and 
through.  Season  to  taste.  A  very  rich,  as  well  as 
a  very  pretty  dish,  to  serve. 

Elizabeth  Bowman  Titzel, 
Lancaster. 

FROGS. 

The  hind  legs  of  frogs  are  the  only  part  used  as 
food.  They  are  usually  sold  skinned,  but  if  you 
get  them  out  of  town  they  must  be  skinned  and 
thrown  into  boiling  water  for  five  minutes.  Take 
out  and  put  them  into  cold  water  until  cold,  then 
wipe  dry.  Season  with  salt  and  pepper,  dredge 
with  flour  and  fry  a  nice  brown  in  butter.  Serve 
with  parsley  around  them,  or  with  cream  sauce. 

OYSTERS. 

Oysters  are  not  good  unless  they  close  firmly 
on  the  knife  when  being  opened.  They  should  never 
be  plunged  in  hot  water  to  increase  their  size. 

Oysters  in  the  shell  may  be  kept,  at  least,  a  month 
by  covering  them  with  a  thick  blanket  well  saturated 
with  water,  or  it  is  better  to  keep  a  block  of  ice  on 
oysters.  Sprinkle  with  salt  every  few  days. 


28  HANOVER  COOK  BOOK. 

OYSTERS  ON  HALF  SHELL. 

Select  deep  shell  oysters,  open  and  detach  the 
upper  shell.  Have  deep  plates  filled  with  chopped 
ice,  with  a  fringed  napkin  over  the  ice;  lay  the  shells 
with  the  oyster  in  the  napkin  and  serve  with  lemon 
cut  in  quarters,  tobasco  sauce  or  horseradish.  Never 
put  ice  on  the  oysters  as  it  spoils  the  flavor. 

A.  F.  Barker. 

OYSTER  COCKTAIL. 

For  every  one  hundred  small  oysters  take  four 
tablespoonfuls  of  tomato  catsup,  one  tablespoonful, 
pepper,  one  tablespoonful  of  vinegar  and  one  table- 
spoonful  of  Worcestershite  sauce,  the  juice  of  two 
lemons,  two  or  three  drops  of  tabasco  sauce  and 
one  cup  of  oyster  liquid.  Drain  the  oysters  free 
from  their  liquor,  and  strain.  Mix  the  cocktail 
fully  one-half  hour  before  serving. 

Edith  Gitt  Billmyer. 

CREAMED  OYSTERS. 

Scald  oysters  in  their  own  liquor  and  strain.  To 
one  pint  of  oyster  liquor  add  one  cup  cream.  Take 
one  tablespoonful  butter  and  one  tablespoonful 
flour,  put  on  stove  and  let  heat  gradually  until 
melted,  then  add  cream  and  oyster  liquor,  stir  until 
thick.  After  it  cools,  add  yolk  of  one  egg.  Lastly 
add  oysters,  season  to  taste,  serve  on  toast,  or  in 
pattie  shells.  Mrs.  R.  C.  Strouse. 

CREAMED  OYSTERS. 

Melt  a  tablespoonful  of  butter  in  a  sauce-pan, 
stir  in  two  tablespoonfuls  of  flour,  cook  a  moment, 
and  pour  in  gradually  one  cupful  of  hot  milk,  salt 
and  pepper  to  taste.  Wash  carefully  one  quart  of 
oysters,  and  parboil  in  their  own  liquor  until  plump. 
Then  pour  the  cream  over  the  oysters. 

A.  F.  Barker. 


HANOVER  COOK  BOOK.  29 

BROILED  OYSTERS  WITH  BROWN  SAUCE. 

Use  nice  fat  oysters,  drain  them  in  a  colander, 
take  one  pint  of  liquor  to  every  twenty  five  oysters 
put  the  liquor  on  to  boil,  skim  all  scum  from  the 
surface.  Put  one  tablespoonful  of  butter  in  a  frying- 
pan  and  stir  until  a  nice  brown,  then  add  two  table- 
spoonfuls  of  flour,  mix  well,  and  brown;  then  add 
the  oyster  liquor,  and  stir  constantly  until  it  boils. 
Season  with  salt  and  pepper,  pour  into  a  granite 
sauce-pan  and  stand  it  over  hot  water  until  wanted. 
Lay  the  oysters  on  a  towel  after  having  wiped  with 
soft  cloth,  sprinkle  with  salt.  Have  your  griddle  hot, 
test  it  with  a  drop  of  water;  if  it  hisses,  it  is  ready. 
Now  cover  the  griddle  with  oysters,  as  soon  as  brown- 
ed on  one  side  turn  and  brown  on  the  other,  then 
put  them  into  the  brown  sauce,  and  serve  on  squares 
of  buttered  toast.  Emma  S.  Shirk. 

ESCALLOPED  OYSTERS. 

Scald  the  oysters  in  their  own  liquor,  take  them 
out  with  a  fork  and  lay  them  in  a  deep  dish,  sprink- 
ling pepper,  salt,  cracker  crumbs,  and  small  pieces 
of  butter  over  the  top.  Rub  a  little  butter  and 
flour  together  and  stir  into  the  liquor,  then  fill  up 
the  dish  with  it,  and  brown  in  the  oven. 

Mrs.  Harry  Shultz. 

ESCALLOPED  OYSTERS. 

Boil  macaroni  until  soft,  put  a  layer  in  a  baking 
dish,  cover  with  oysters,  little  pepper,  salt  and  butter, 
then  another  layer  of  macaroni,  then  a  layer  of 
oysters,  until  dish  is  filled.  Bake  in  oven. 

Mrs.  W.  B.  Allewelt. 

FRIED  OYSTERS. 

Drain  the  oysters  and  save  the  liquor;  into  the 
liquor  beat  one  or  two  eggs.  Add  a  little  salt,  pepper, 
and  a  pinch  of  baking  powder  to  some  cracker  dust. 
Dip  oysters  in  the  liquor,  then  in  the  cracker  dust. 


30  HANOVER  COOK  BOOK. 

and  swim  them  in  hot  fat.  If  the  oysters  are  small, 
place  two,  heart  to  heart,  so  that  the  thick  parts 
point  in  opposite  directions.  Now  dip  in  egg  and 
cracker  as  before.  Mrs.  Harry  Stair. 

FRIED  OYSTERS. 

Take  large  oysters,  lay  between  clothes  to  dry. 
Dip  the  oysters  into  cracker  dust,  beat  up  two  eggs 
at  a  time,  dip  the  oysters  into  this  and  then  again 
into  the  cracker  dust.  Fry  in  hot  lard. 

Mrs.  Frank  Cremer. 

FRIED  OYSTERS. 

Take  a  dozen  oysters,  wipe  dry,  dip  in  egg  and 
bread  crumbs,  fry  in  hot  lard,  serve  with  lemon  and 
parsley.  A.  F.  Barker. 

OYSTER  PIE. 

Line  a  dish  with  pastry,  same  as  for  pie,  pour  into 
it  raw  oysters,  add  butter  size  of  small  egg,  season 
to  taste,  cover  with  crust,  bake  one-half  hour. 

Mrs.  Frank  Cremer. 

OYSTER  PIE. 

Four  large  potatoes,  cut  in  slices  and  cook  until 
about  done.  Line  a  deep  dish  with  baking  powder 
pie  crust,  then  first  take  a  layer  of  potatoes,  season 
with  pepper,  salt  and  butter,  then  a  layer  of  oysters, 
and  so  on  until  the  dish  is  filled.  Then  sprinkle 
in  a  little  flour  and  cover  with  good  rich  milk,  that 
has  been  boiled,  last  cover  with  an  upper  crust. 
Bake  in  hot  oven  for  one-half  hour. 

Mrs.  C.  S.  Newman. 

PIGS  IN  A  BLANKET. 

Drain  large  oysters,  dip  in  beaten  egg,  roll  in 
cracker  crumbs,  then  lay  on  piece  of  thinly  sliced 
bacon,  roll,  and  fasten  with  tooth  picks,  and  broil 
quickly.  Mrs.  H.  M.  Alleman. 


HANOVER  COOK  BOOK.  31 

OYSTER  FRITTERS. 

Three  eggs  beaten  separately,  to  the  yolks  add 
salt  and  pepper,  then  one  pint  sweet  milk,  stir  in 
flour  enough  to  make  batter  as  for  flannel  cakes; 
then  add  a  quart  of  well  drained  oysters  and  last 
the  whipped  whites  of  eggs;  fry  in  just  fat  enough 
to  brown  nicely  without  scorching. 

Mrs.  Paul  Sell. 


OYSTER  FRITTERS. 

Take  as  many  oysters  as  desired  number  of  fritters. 
Beat  one  egg,  one  cup  of  milk,  one-half  teaspoonful 
of  salt,  two  cups  of  flour,  two  scant  teaspopnfuls 
of  baking  powder,  into  a  batter.  Put  lard  into  a 
frying-pan,  and  when  smoking  hot,  place  oysters 
one  by  one  in  the  batter.  Lift  out  with  spoon  and 
drop  into  the  hot  lard.  Fry  brown  on  one  side  then 
on  the  other.  Serve  hot. 

Mrs.  Oliver  Hesson. 


MACARONI  AND  OYSTERS. 

Use  four  ounces  elbow  macaroni,  put  in  boiling 
water,  boil  rapidly  for  twenty  minutes,  drain  twenty 
five  oysters,  put  a  layer  of  macaroni  in  bottom 
of  baking  dish,  then  a  layer  of  oysters,  a  dust  of 
salt  and  pepper,  and  so  continue  until  the  materials 
are.  used,  cover  the  top  with  bread  crumbs,  put  a 
few  bits  of  butter  over  the  top  and  brown  in  oven 
twenty  minutes.  Add  strained  oyster  liquor  to 
moisten,  and  a  small  cup  of  milk. 

Mrs.  G.  H.  G. 

OYSTER  PATTIES. 

Take  pattie  shells,  cut  the  oysters  in  half,  stew 
and  thicken  with  flour  and  butter.  Season  to  suit 
taste,  then  put  into  shells  and  serve.  A.  F.  Barker. 


32  HANOVER  COOK  BOOK. 

OYSTER  PATTIES. 

One  quart  of  oysters,  one  chopped  egg,  one-half 
cupful  of  flour,  one-quarter  cupful  butter,  pepper 
and  salt  to  taste.  Drain  the  oysters,  boil  the  broth, 
add  the  flour,  butter,  egg,  pepper  and  salt,  the 
oysters  last.  To  make  the  patties  use  one-quarter 
pound  of  butter  and  lard  mixed,  one  teaspoonful 
of  salt,  use  water  or  milk;  mix  together  and  roll 
thin,  the  same  as  making  biscuits.  Form  a  ridge 
about  crust.  Bake  and  serve  with  oysters. 

Mrs.  Marsby  Roth. 

CHICKEN   AND    OYSTER   PATTIES. 

Put  two  tablespoonfuls  of  butter  and  three  of 
flour  in  a  sauce-pan,  add  one-half  teaspoonful  salt 
and  one-fourth  teaspoonful  white  pepper;  put  over 
the  fire  and  when  melted  and  mixed  add  one  pint 
cream  or  rich  milk.  Stir  until  it  thickens,  then  add 
one  pint  dice  chicken  and  simmer  five  minutes. 
Add  one  pint  oysters  drained  and  cook  until  the 
edges  have  curled ;  fill  heated  patty  shells  and  serve. 

Mrs.  Edgar  Slagle. 

PICKLED  OYSTERS. 

Strain  the  liquor  off  a  gallon  of  oysters.  Wash 
oysters  in  cold  water  and  drain  dry.  Put  on  fire 
and  stew  gently  till  edges  curl  up.  Put  liquor  that 
has  been  strained  on  the  fire  and  into  that  put  one 
heaping  tablespoonful  allspice,  one  heaping  table- 
spoonful  whole  black  pepper,  three  pieces  of  mace, 
five  small  pods  of  red  pepper,  salt  to  taste.  Let 
this  boil  until  liquor  is  nicely  flavored,  then  add 
one  pint  of  good  vinegar.  Take  from  the  fire  and 
add  two  lemons  in  slices.  Pour  hot  liquor  over  the 
hot  oysters  and  put  away  till  next  day  in  a  cold 
place.  Virginia  Fitz. 

PICKLED  OYSTERS. 

Put  juice  on  to  boil,  skim,  dip  skimmer  of  oysters 
down  into  the  hot  juice  two  or  three  times,  then 


HANOVER  COOK  BOOK.  33 

dip  into  ice  water.  Place  in  a  tureen.  Mix  one 
pint  of  vinegar  with  three  pints  boiled  juice  that 
has  been  cooled.  To  this  add  one  lemon  cut  into 
thin  slices,  two  dozen  cloves,  two  dozen  whole 
peppers,  a  few  sprigs  of  mace,  and  salt  if  necessary. 
This  mixture  will  season  one  hundred  oysters. 

Mrs.  Geo.  D.  Hopkins. 

DRESSING  FOR  ONE  FISH. 

Into  four  tablespoonfuls  melted  butter  rub  two 
large  tablespoonfuls  flour  to  smooth  paste.  Add 
one  cup  fresh  stewed  tomatoes,  or  half  can  tomatoes, 
one  tablespoonful  Worcestershire  sauce,  or  two 
tablespoonfuls  of  catsup.  Serve  hot. 

Mrs.  George  T.  Kerr. 

DRAWN  BUTTER  SAUCE. 

One  tablespoonful  of  flour,  one  tablespoonful 
of  butter,  one  pint  of  hot  milk,  put  butter  in  a  pan 
until  it  melts,  then  add  the  flour;  stir  to  prevent 
burning,  then  add  milk  and  boil  together  for  a  few 
minutes.  Mrs.  T.  J.  Little. 

MINT  SAUCE. 

One-half  cup  vinegar,  one  tablespoonful  sugar, 
one-fourth  cup  chopped  mint.  Rinse  the  mint  in 
cold  water  and  chop  fine.  Heat  the  vinegar  and 
add  sugar,  then  mint.  Let  stand  a  while  before 
using. 

WHITE  SAUCE. 

One  quart  of  milk,  one  small  slice  of  onion,  two 
sprigs  of  parsley,  four  tablespoonfuls  butter,  four 
tablespoonfuls  flour,  salt  and  pepper.  Put  milk, 
onion  and  parsley  on  in  double  boiler,  melt  butter 
and  blend  flour  until  smooth,  add  four  tablespoonfuls 
of  hot  milk  to  butter  and  flour,  and  when  well  mixed 
stir  into  the  boiling  milk.  Cook  eight  minutes, 
strain  and  serve. 


34  HANOVER  COOK  BOOK. 

FISH  SAUCE. 

One-half  cup  butter,  one  pint  water,  one  table- 
spoonful  lemon  juice,  three  tablespoonfuls  flour, 
yolks  two  eggs,  salt  and  pepper.  Beat  butter  and 
flour  together  add  salt  and  pepper;  add  this  to  hot 
water  and  boil  ten  minutes.  Beat  yolks,  put  in  top 
of  double  boiler,  pour  sauce  on  them  and  let  them 
stand  in  boiling  water  for  two  minutes. 

BROWN  SAUCE. 

One  tablespoonful  of  butter,  half  pint  of  stock, 
one  tablespoonful  of  flour,  half  teaspoonful  of  onion 
juice,  half  teaspoonful  of  salt,  eighth  teaspoonful 
of  white  or  black  pepper.  Melt  the  butter,  stir 
until  a  dark  brown,  add  the  flour,  mix  well;  add  the 
stock,  and  stir  continually  until  it  boils;  add  the 
onion  juice,  salt  and  pepper,  and  it  is  ready  to  use. 

EGG  SAUCE. 

Chop  two  hard  boiled  eggs  quite  fine,  the  yolks 
and  white  separately,  and  stir  it  into  drawn  butter 
before  serving.  This  is  used  for  boiled  fish  or  vege- 
tables. 

CREAM  SAUCE. 

One  teaspoonful  of  flour,  one-half :  pint  of  cream 
or  milk,  one  tablespoonful  of  butter,  one-half  tea- 
spoonful  salt,  two  dashes  of  pepper.  Melt  the 
butter,  being  careful  not  to  brown  it;  add  the  flour, 
mix  until  smooth,  then  add  the  cream  or  milk,  stir 
continually  until  it  boils;  add  salt  and  pepper 
and  use  at  once.  If  you  are  not  quite  ready  to  use 
it,  stand  it  over  boiling  water  to  keep  warm,  stiring 
frequently  to  prevent  a  crust  from  forming  on  top. 

MINT  SAUCE. 

Four  tablespoonfuls  of  chopped  mint,  one-fourth 
pint  of  vinegar  and  two  tablespoonfuls  of  white 
sugar.  Let  stand  two  hours  before  using. 

Miss  Anna  Garber. 


HANOVER  COOK  BOOK.  35 

CRANBERRY  SAUCE. 

One  quart  of  cranberries,  one  cup  of  water,  boil 
fifteen  minutes,  squeeze  through  a  colander^  add 
one  pound  of  white  sugar;  boil  twenty  minutes 
empty  into  a  mould. 

Miss  Anna  Garber. 

TOMATO  SAUCE. 

One  pint  of  stewed  tomatoes,  butter  size  of  walnut, 
one  tablespoonful  of  flour,  a  sprig  of  parsley;  a  few 
onions,  one  bay  leaf;  salt  and  pepper  to  taste. 

CRANBERRY  JELLY. 

Carefully  pick  over  and  wash  one  quart  of  cran- 
berries. Put  them  into  a  kettle  with  sufficient  wa,ter 
to  cover.  When  very  soft  strain  the  berries  through 
a  sieve.  Measure  the  juice.  To  it  add  a  little  more 
than  half  as  much  sugar,,  and  boil  as  for  jelly.  Pour 
into  moulds. 

Mrs.  Wm.  Boadenhamer. 

CRANBERRY  JELLY.  ' 

One  quart  cranberries,  one  cup  water.  Boil  five 
or  six  minutes.  Mash  through  a  colander,  add  two 
cups  sugar  and  set  away  to  jell.  Do  not  boil  cran- 
berries after  straining. 

Mrs.  A.  Kate  Shriver. 


36  HANOVER  COOK  BOOK. 

MEATS 

Roasting  or  Baking 

TIME 

Beef,  ribs  or  sirloin,rare per  pound  10  minutes 

"     "       "       "    well  done    "          12  " 

"    "      "      "    boned  and  rolled           "          12  " 

Round  of  beef  15  " 

Mutton,  leg,  rare     10 

Mutton,  leg,  well  done    ._ 15 

Mutton,  loin,  rare 10  " 

Mutton,  shoulder,  stuffed  15  " 

Mutton,  saddle,  rare  "          10  " 

Lamb,  well  done      "          15 

Veal,  well  done     "          20  " 

Pork,  well  done    "          30  " 

Turkey  "          15  " 

Fowls,    "          20  " 

Chicken,    _ "          15  " 

Goose,    "          18  " 

Venison, "          15  " 

Fillet,  hot  oven    "          30  " 

Ducks,  tame entire  time  45  to  60  " 

Ducks,  wild,  very  hot  oven     ....         "           15  to  30  " 

Partridge    "           30  to  40  " 

Grouse "             30  " 

Pigeons       i "             30  " 

Braised  Meats       "  3  to  4  hours 

Liver,  whole  "  2 

Boiling 

Mutton   * per  pound     15  minutes 

Potted  Beef    "           30  to  35  " 

Corned  Beef  "             30  " 

Ham    "           18  to  20  " 

Turkey    "             15  " 

Chicken  "             15  " 

Fowl    "           20  to  30  " 

Tripe  "        ....3    to    5      hours 


HANOVER  COOK  BOOK  37 

Broiling 

Steak,  1  inch  thick    8  to  10  minutes 

Steak,  iy2  inches  thick         10  to  15  " 

Mutton  Chops,  French   8  " 

Mutton  Chops,  English      10  " 

Spring  Chicken 20  " 

Quail    8  to  10  '* 

Grouse   15 

Squabs     10  to  15  1' 

Shad,  Bluefish,  Trout 15  to  25  " 

Small  Fish  ..  „  5  to  10  " 


38  HANOVER  COOK  BOOK. 


Meats 


'TO  CLEAN  AND  TRUSS  POULTRY. 

Select  plump  fowl.  Pick,  singe  and  remove  all 
yellow  skin  by  dipping  fowl  ifi  very  hot  water. 
Scrape  with  dull  knife  so  as  not  to  break  skin.  Re- 
move neck  by  drawing  skin  down  as  far  as  possible 
and  cutting  off  neck  close  to  body.  Cut  off  feet. 
Remove  oil-sac.  Make  slit  below  end  of  breast 
bon6,  sufficiently  large  to  remove  intestines  after 
having  loosened  them  carefully  from  the  back  bone. 
Crop  should  also  be  carefully  loosened  and  pushed 
down  so  that  it  may  be  removed  with  the  intestines. 
Grasp  gizzard  fimly  and  draw  all  out.  Cut  round 
the  vent  so  that  the  intestines  may  remain  un- 
broken. Remove  lungs,  heart,  liver  and  gizzard 
and  see  that  inside  of  fowl  is  clean.  Wipe  with  wet 
cloth.  Turn  wings  across  back  until  pinions  meet. 
Tie  legs  close  to  body.  C.  G.  M. 

TO  ROAST  A  FOWL. 

Place  fowl  in  roasting  pan  breast  down  take  1  cup 
water  lump  of  butter  and  clean  beef  drippings 
and  put  into  pan.  Have  oven  hot  and  keep  hot. 
Baste  frequently  and  if  necessary  add  more  water. 
Roast  fowl  until  tender  and  rich  brown.  Do  not 
pierce  with  a  fork  until  almost  done  as  the  pricking 
allows  juices  to  escape  and  meat  will  be  more  dry. 
Turn  and  brown  breast  last.  Almost  5  hours  will 
re  bequired  to  roast  a  good  sized  fowl.  When  done 
remove  from  pan  and  pour  off  drippings,  add  giblets, 
which  have  been  chopped  fine  and  previously  boiled 


HANOVER  COOK  BOOK.  39 

until  tender.  Stir  thoroughly  so  as  to  remove  glaze 
from  bottom  of  pan  with  back  of  spoon,  let  boil  up, 
thicken  with  flour,  season  to  taste  with  pepper  and 
salt,  and  send  to  table  in  gravy  tureen. 

C.  G.  M. 

STUFFING  FOR  FOWL. 

Put  3  tablespoonfuls  of  butter  in  a  pan  on  the 
stove,  add  minced  onion  and  let  simmer  for  few 
moments,  but  do  not  let  it  brown.  Now  put  in  bread 
crumbs  and  chopped  parsley,  with  salt  and  pepper 
to  taste.  Remove  from  fire  after  stirring  well  and 
add  enough  rich  milk  to  moisten  thoroughly  to- 
gether with  2  or  3  well  beaten  eggs.  Mix  well  and 
it  is  ready  for  use.  Raw  oysters  may  be  added  if 
desired.  Season  inside  of  fowl  with  pepper  and  salt. 
Fill  neck  with  stuffing  and  tie  with  strong  thread. 
Fill  body  and  sew  up  the  opening. 

C.  G.  M. 

PRESSED  CHICKEN. 

Boil  1  or  2  chickens  in  a  small  quantity  of  water 
with  a  little  salt,  and  when  thoroughly  done  take 
all  meat  from  the  bones,  removing  the  skin,  and 
keeping  the  light  meat  separate  from  the  dark; 
chop  the  meat  and  season  to  taste  with  pepper  and 
salt.  Into  a  meat  presser  or  any  other  mold  such 
as  a  crock  or  pan  put  a  layer  of  light  and  a  layer  of 
dark  meat  till  all  is  used;  add  the  liquor  it  was 
boiled  in,  which  should  be  about  1  teacupful,  and 
put  on  a  heavy  weight;  when  cold  cut  in  slices. 

Many  chop  all  the  meat  together,  add  1  pounded 
cracker  to  the  liquor  the  chicken  was  boiled  in,  and 
mix  all  thoroughly  before  putting  into  the  mold. 
Either  way  is  nice.  Boned  turkey  can  be  prepared 
in  the  same  way,  slicing  instead  of  chopping. 

JELLIED  CHICKEN. 

Cook  chicken  until  well  done.  Remove  skin  and 
bones.  Season  with  salt,  pepper  and  place  in  mold. 


40  HANOVER  COOK  BOOK. 

To  the  water  left  add  one-quarter  box  of  gelatine 
and  juice  of  1  lemon.  Boil  down  to  two-thirds  of 
pint,  pour  over  chicken  in  mold,  and  when  cold, 
slice.  If  desired;,  line  the  bottom  and  sides  of  the 
mold  with  hard  boiled  eggs  sliced. 

Mrs.  C.  S.  Newman. 

JELLIED  CHICKEN. 

Boil  chicken  until  very  tender,  remove  the  meat 
from  the  bones,  boil  the  broth  until  there  is  about 
one-half  cup  ^season  well  with  salt  and  pepper.  Put 
three  slices  of  hard  boiled  egg  in  the  bottom  of  a 
6  in.  pudding  pan  forming  a  design;  pack  in  the 
chicken,  and  pour  the  broth  over  the  chicken.  Set 
on  ice  to  cool.  Remove  from  pan  whole,  and  gar- 
nish with  parsley.  Mrs.  R.  L.  Ehrhart. 

CHICKEN  POT  PIE. 

Line  a  baking  pan  with  dough.  Place  in  it  alter- 
nate layers  of  chicken  that  has  been  par  boiled,  and 
thinly  sliced  raw  white  potatoes.  Sprinkle "  each 
layer  with  a  little  salt.  On  last  layer  put  2  thin  slices 
of  breakfast  bacon,  and  moisten  the  pie  with  a  very 
little  of  the  broth  in  which  the  fowl  was  boiled. 
Reserve  the  remaining  broth  for  gravy.  Cover  pie 
with  a  crust  slit  in  the  center,  and  bake  in  a  moderate 
oven.  Miss  Anna  Garber. 

CHICKEN  POT  PIE. 

One  large  year  old  chicken^  1  Ib.  of  lean  ham,  4 
medium  sized  potatoes,  salt  arid  pepper.  Make  the 
paste  first  and  stand  it  in  a  cool  place  while  you 
prepare  the  chicken.  Cut  the  chicken  as  for  a 
fricassee,  pare  and  cut  the  potatoes  into  dice,  cut 
ham  the  same  size.  Now  roll  out  half  the  paste 
into  a  thin  sheet.  Butter  the  sides  and  bottom  of 
a  rounding  pot.  Line  the  sides  with  paste  and  use 
the  trimmings  to  cut  into  squares.  Put  a  layer  of 
chicken  into  bottom  of  pot,  then  a  layer  of  potatoes, 
then  a  sprinkling  of  ham,  salt  and  pepper,  and  the 


HANOVER  COOK  BOOK.  41 

squares  of  paste,  then  a  layer  of  chicken,  potatoes, 
ham,  etc.  Roll  out  the  remainder  of  the  paste, 
make  a  hole  in  the  middle  of  it,  and  lay  on  top  of 
the  last  layer,  which  should  be  potatoes.  Pour  in 
through  this  hole  about  1  quart  of  boiling  water, 
place  over  a  slow  fire  and  simmer  continually  for 
one  and  one-half  hours.  Half  an  hour  before  the  pie 
is  done  add  1  tablespoonful  of  butter  (cut  into  bits) 
through  the  hole  in  top  crust.  Rabbit  or  squirrel 
pot  pie  may  be  made  in  the  same  manner,  using  2 
rabbits  or  3  squirrels. 

CHICKEN  CORN  PIE. 

Joint  a  spring  chicken  and  let  it  stew  for  15  min- 
utes. Make  a  good  puff  paste  and  line  the  sides  of  a 
deep  baking  dish  with  it;  then  put  in  the  bottom  a 
layer  of  chicken  and  cover  well  with  green  corn  cut 
from  the  cob;  season  with  pepper,  salt  and  plenty  of 
butter.  Fill  the  dish  in  this  manner  and  add  the 
water  in  which  the  chicken  was  boiled;  cover  the 
top  with  the  pastry  and  bake  in  a  good  oven  till  the 
crust  is  well  browned,  not  forgetting  to  leave  an 
opening  in  the  centre  for  the  steam  to  escape. 

CHICKEN  PIE. 

Stew  chicken  until  tender^  season  with  one-fourth 
pound  butter,  salt  and  pepper.  Line  the  sides  of  pie 
dish  with  pastry  crust.  Pour  in  the  stewed  chicken 
and  cover  loosely  with  a  crust,  first  cutting  in  the 
centre  a  hole  the  size  of  a  small  teacup.  Have  ready 
1  pint  oysters,  heat  the  liquor,  thicken  with  a  little 
flour  and  water,  and  season  with  salt,  pepper  and 
butter  the  size  of  an  egg.  When  it  comes  to  a  boil 
pour  over  the  oysters,  and  about  20  minutes  before 
the  pie  is  done,  lift  the  top  crust  and  put  them  in. 

Miss  Emily  J.  Young. 

TO  ROAST  A  DUCK. 

Pick  ^  singe  and  draw  a  duck.  Wash  thoroughly 
inside  and  outside.  Lay  in  water  with  a  little  salt, 
about  half  an  hour. 


42  HANOVER  COOK  BOOK. 

FILLING. — Break  into  small  pieces  one  medium 
sized  baker's  loaf  of  stale  bread.  Season  to  taste 
with  salt,  pepper  and  a  little  parsley.  Pour  over 
the  bread  4  eggs  beaten  light,  with  milk  sufficient 
to  moisten  the  bread  without  making  it  soggy.  A 
little  celery  improves  the  filling.  Into  a  pan  put  1 
large  tablespoonful  each  of  lard  and  butter,  with  1 
medium  sized  onion,  cut  fine.  When  the  onion  is 
cooked  soft,  not  brown,  toss  in  the  bread,  and  stir 
until  thoroughly  heated  through.  Put  this  filling 
loosely  into  the  duck.  If  the  bird  is  not  very  fat, 
spread  it  generously  with  lard;  dust  with  salt  and 
pepper,  and  place  it,  breast  down,  in  a  roaster,  with 
about  1  pint  of  water.  Baste  occasionally.  A  me- 
dium size  duck  will  take  from  2  to  3  hours. 

Mrs.  Wm  .Boadenhamer. 

TURKEY  SCALLOP. 

Chop  fine  fragments  of  turkey  and  place  a  layer 
of  bread  crumbs  in  the  bottom  of  buttered  pudding 
dish,  then  a  layer  of  turkey,  adding  any  cold  dressing 
that  may  be  left.  Have  ready  3  or  4  hard  boiled 
eggs,  slice  and  add  a  few  slices  to  each  layer  of  turkey. 
Alternate  the  layers  of  meat  and  crumbs,  adding 
bits  of  butter  and  seasoning  to  each  and  arrange 
that  the  last  layer  be  of  crumbs.  Dot  bits  of  butter 
over  the  top.  Thin  with  hot  water  or  milk  what 
gravy  may  be  left  and  pour  over  it.  Milk  alone, 
or  even  water  with  a  tablespoonful  of  melted  butter 
may  be  used.  Cover  the  dish  and  bake  one-half 
hour.  A  few  minutes  before  serving  remove  the 
cover  and  let  the  scallop  brown.  Roast  chicken  may 
be  served  in  the  same  way. 

ROAST  GOOSE. 

Prepare  goose,  fill  with  bread  filling  made  with 
bread  crumbs,  2  eggs  well  beaten,  parsley,  enough 
onion  to  flavor;  season  to  taste.  When  ready  for 
oven  cut  thin  slices  of  bacon,  put  on  top  of  fowl. 
Keep  goose  from  getting  in  the  grease  which  collects 
in  pan. 


HANOVER  COOK  BOOK.  43 

YANKEE  DROPPED  DUMPLINGS. 

One  and  one-half  cups  of  flour^  one  teaspoonful  of 
baking  powder,  one-half  teaspoonful  of  salt.  Sift  all 
together,  add  1  egg,  enough  sweet  milk  to  make  a 
smooth  batter,  tolerably  thick,  drop  into  stewed 
chicken,  let  boil  15  or  20  minutes. 

Miss  Anna  Garber. 

TURKEY  FILLING. 

1J  loaves  of  bakers  old  bread  cut  fine,  1  onion 
cut  fine,  1  cup  of  butter  and  lard.  Cook  onion  till 
soft  in  the  butter  and  lard.  Throw  in  the  bread  and 
fry  brown.  Season  with  salt,  pepper  and  parsley. 
Beat  4  eggs  light,  add  1  cup  of  milk  and  pour  over 
the  bread.  Mrs.  Henry  Jones. 

QUAIL  ON  TOAST. 

Remove  skin  with  feathers  from  the  quail  or 
partridge.  Some  prefer  to  remove  the  feathers 
without  scalding.  Draw  and  wipe  clean.  Soak  in 
salt  water  a  short  time.  Split  down  the  back.  Dry 
with  a  clean  cloth.  Parboil  in  salt-water  until 
tender,  (this  broth  can  be  used  for  gravy).  Place 
in  bread- toaster,  butter  well,  and  toast  quickly  on 
both  sides  over  a  clean,  quick  fire,  adding  frequently 
a  little  butter  to  keep  from  drying  out.  Then  serve 
on  toasted  bread,  one  bird  to  each  piece  of  bread. 

Mrs.  M.  C.  W. 

FRIED  RABBIT. 

Skin,  draw,  remove  head  and  feet,  and  wash  well 
the  rabbit.  Soak  in  strong  salt-water  1  hour  or 
longer  according  to  the  age  of  the  rabbit.  Then 
wash  well  again.  Parboil  in  salt-water  until  tender. 
Use  the  broth  for  gravy.  Put  }  to  J  cup  butter  in 
a  frying-pan,  let  it  get  brown  by  quick  heat,  place 
the  rabbit  in  this  browned  butter  and  fry  quickly 
on  both  sides,  until  well  browned. 

Mrs.  M.  C.  W. 


44  HANOVER  COOK  BOOK. 

SQUIRREL  POT  PIE. 

Skin?  draw,  remove  the  head  and  feet,  and  wash 
well  the  squirrel.  Soak  in  strong  salt-water  to  draw- 
put  the  blood  and  wild  taste.  Wash  well,  and  parboil 
in  salt-water  until  tender.  Pare,  cut  into  small  dice, 
six  potatoes,  boil  them  in  weak  salt-water  until  soft. 

PASTRY.— Take  1}  pints  flour,  pinch  of  salt, 
1J  teaspoonful  good  baking  powder;  sift  these  ingre- 
dients together,  and  rub  well  into  this,  one-third 
cup  butter.  Add  1  cup  sweet  milk  to  complete  the 
pastry. 

Line  a  pudding  dish  with  part  of  this  pastry. 
Add  1  layer  of  potatoes,  1  layer  of  squirrel  alternately 
until  all  is  added.  Add  a  pinch  of  salt,  pepper, 
celery-salt,  parsley,  and  butter  the  size  of  a  walnut. 
Dust  the  top  well  "with  flour,  and  cover  with  the 
remainder  of  the  pastry.  Bake  in  a  quick  oven  for 
a  half  hour.  Mrs.  M.  C.  W. 

MILES  STERNER'S  ROASTED  RACCOON. 

Soak  in  salt  water  over  nighty  par  boil,  fill  same 
as  turkey,  and  lay  in  the  pan.  'An  onion  or  other 
flavoring  if  desired.  Make  brown  gravy  and  serve. 

Opossum  is  par  boiled,  stuffed,  and  roasted  in 
the  same  manner,  only  using  wooden  skewes  to 
rest  the  opossum  upon  during  the  roasting,  in  order 
that  the  surplus  fat  may  drain  off. 

CHICKEN    FILLING   FOR   PATTIES. 

1  pt.  of  cream,  1  tablespoonful  of  flour,  1  pt. 
cooked  chicken  cut  in  small  bits,  4  tablespoonfuls 
of  chopped  mushrooms,  salt  and  pepper.     Put  -J 
of  the  cream  on  to  boil,  mix  the  other  half  with  the 
flour  and  stir  into  the  boiling  cream;  when  this  has 
boiled  up  add  chicken,  mushrooms  and  seasoning. 

Mrs.  Aaron  Hostetter.  • 

CHICKEN  CROQUETTES. 

2  Ibs.  cold  chicken  (boned),  1  cup  cold  mashed 
potatoes  made  soft  with  milk,  2  eggs,  \  cup  gravy 


HANOVER  COOK  BOOK.  45 

or  drawn  butter,  salt  and  pepper  to  taste,  cracker 
crumbs.  Chop  chicken  very  fine  mix  with  gravy 
or  drawn  butter,  and  season.  Beat  in  the  eggs  then 
the  potatoes1,  and  stir  until  very  hot  in  a  buttered 
sauce-pan  Cet  the  mixture  cool  quickly,  make  into 
croquettes,  roll  in  fine  cracker  crumbs,  and  fry  in 
plenty  of  hot  lard. 

Mrs.  T.  J.  Little. 

CHICKEN  OR  VEAL  CROQUETTES. 

Boil  3  Ibs.  chicken  or  veal  until  tender,  take  the 
liquor  in  which  the  meat  was  boiled ,  a  piece  of  butter 
the  size  of  an  egg,  add  tablespoonful  each  flour, 
pepper  and  salt,  parsley  and  onion  cut  fine.  Add 
the  minced  chicken  to  the  above  with  1  well  beaten 
egg,  put  away  to  cool,  then  mold,,  dip  in  egg  and 
bread  crumbs,  fry  in  hot  lard. 

Mrs.  Paul  Hoke. 

CHICKEN  CROQUETTES. 

Put  1  cup  milk  in  a  sauce  pan  over  fire,  when  it 
boils  add  butter  size  of  a  walnut  and  1  rounding 
tablespoonful  flour.  Let  boil  up  thick.  When 
cool  add  1  teaspoonful  salt,  £  teaspoonful  pepper, 
a  bit  of  minced  onion r  parsley,  1  cup  fine  soft  bread 
crumbs  and  1  full  pint  finely  chopped  cooked 
chicken.  Beat  1  egg  and  work  in  with  the  other 
ingredients.  Shape  into  croquettes.  Dip  in  beaten 
egg  and  crumbs;  fry  in  deep  hot  lard. 

Mrs.  Lulu  P.  Stover. 

CHICKEN  CROQUETTES. 

1  boiled  chicken,  1  cup  of  bread  crumbs,  2  oz. 
of  melted  butter,  2  oz.  of  flour,  1  cup  of  water  in 
which  the  meat  was  boiled,  \  cup  of  cream,  2  eggs, 
pepper,  salt,  onion,  and  parsley.  Boil  the  butter, 
flour,  cream,  and  water  together  for  2  minutes. 
Mix  into  the  minced  meat,,  cool,  then  mold,  roll 
in  egg,  then  in  bread  crumbs  and  fry. 

Mrs.  J.  A.  Melsheimer. 


46  HANOVER  COOK  BOOK. 

MARYLAND    FRIED    CHICKEN. 

A  chicken  should  not  remain  in  water  as  it  de- 
stroys the  flavor.  Also  if  too  long  on  ice.  Whip 
light  1  or  2  eggs.  Dip  each  piece  of  chicken  in  the 
egg,  then  roll  in  cracker  crumbs.  Have  the  butter 
and  lard  very  hot  in  the  pan,  put  in  the  chicken, 
cover  and  fry  slowly.  Lamb  chops  are  delicious 
prepared  in  the  same  manner.  The  chicken  can  be 
rolled  in  crackers  or  flour,  without  using  the  egg. 

Mrs.  George  T.  Kerr. 

FRIED  CHICKEN. 

Cut  young  spring  chicken  into  the  desired  num- 
ber of  pieces.  Roll  in  flour  and  thoroughly  brown 
in  a  hot  skillet  into  which  has  been  placed  J  cup 
butter.  Remove  from  fire  and  add  1  cup  boiling 
water  or  stock.  Season  with  salt  and  pepper.  Put 
on  the  lid  and  place  in  oven  to  steam  for  45  to  60 
minutes,  or  until  tender. 

Mrs.  C.  Stahr  Hamm,  Kingsport,  Tenn. 

A  BROWN  FRICASSEE  OF  CHICKEN. 

Cut  the  chicken.  Place  |  Ib,  of  salt  pork  or  2  oz. 
of  butter  in  a  sauce  pan;  when  a  nice  brown  put 
in  the  chicken.  Stir  until  every  piece  is  nicely  browii- 
ed,  then  add  2  tablespoonfuls  of  flour;  stir  again, 
add  1  pt.  of  boiling  water  or  stock,  stir  until  it  boils; 
add  1  teaspoonful  of  salt.  Cover  and  let  simmer 
gently  until  tender,  then  add  a  teaspoonful  of  onion 
juice  and  a  little  black  pepper.  Serve. 

PRESSED  VEAL. 

A  large  knuckle  of  veal,  a  small  piece  of  salt  pork 
or  ham,  cover  with  water  and  boil  until  ready  to 
come  from  bones,  remove  gristle  and  bones,  chop 
fine,  add  a  teaspoonful  of  onion  juice,  chopped 
parsle^,  |  teaspoonful  of  summer  savory,  salt  and 
pepper  to  taste,  add  to  the  liquor  which  should  be 
boiled  down  to  a  cupful,  put  all  into  a  mold,  pack 
closely,  serve  when  firm,  sliced  very  thin. 

Mrs.  Ella  Bellinger. 


HANOVER  COOK  BOOK.  47 

VEAL  LOAF. 

3  Ibs.  lean  veal  chopped  very  fine,  3  eggs  well 
beaten,  add  to  meat  with  1  tablespoonful  pepper, 
salt,  nutmeg  and  grated  onion,  and  2  tablespoonfuls 
cream,  4  tablespoonfuls  bread  crumbs,  mix  and  knead 
with  hands  into  loaf.  Baste  well  with  water  and 
butter.  Bake  1|  hours. 

Mrs.  Duncan. 
,VEAL  LOAF. 

2  Ibs.  of  veal  minced  fine,  6  crackers  rolled  fine, 
2   tablespoonfuls  butter,   2   tablespoonfuls  cream, 
1  tablespoonful   salt,   J   tablespoonful   of  pepper, 
and  3  well  beaten  eggs.    Mix  well  and  press  into 
loaf,  and  bake  1J  hrs.  in  moderate  oven. 

Mrs.  W.  F.  Kintzing. 

VEAL  LOAF. 

3  Ibs.  veal,  16  crackers  ro  led  fine,  3  eggs  well 
beaten,  butter  size  of  an  egg,  1  nutmeg,  1  tablespoon- 
ful of  pepper,  1  tablespoonful  of  salt.   Bake  2  hours. 

Mrs.  Henry  Zouck. 

VEAL  LOAF. 

3  Ibs.  of  raw  veal,  butter  the  size  of  an  egg,  8 
crackers,  1  nutmeg,  a  tablespoonful  of  pepper,  1  of 
salt,  2  eggs.  The  veal  is  chopped  fine,  the  whole 
mixed  well,  made  into  a  loaf  and  baked  2  hours. 
Put  water  around  the  loaf  while  baking. 

A.  Kate  Shriver. 

SWEET  BREADS  STEWED. 

Wash  and  remove  all  the  bits  of  skin,  soak  in 
salt  and  water  1  hour,  then  parboil.  When  half 
cooked  take  from  fire,  cut  into  small  pieces,  stew 
in  a  little  water  till  tender,  add  a  piece  of  butter, 
a  teaspoonful  of  salt,  a  teaspoonful  of  flour,  and  boil 
up  once.  Serve  on  toast  very  hot.  Another  way 
is  to  prepare  as  above  and  serve  with  tomato  sauce. 


48  HANOVER  COOK  BOOK. 

IRISH  STEW. 

Take  2  Ibs.  of  stewing  lamb,  6  potatoes,  4  onions , 
4  carrots,  4  turnips,  f  cup  of  rice;  boil  until  tender. 

A.  B.  C. 

CALF  SWEET   BREADS,  FRIED. 

After  soaking  1  hour,  trim  free  from  fat  and  skin, 
then  put  them  into  boiling  water,  add  a  teaspoonful 
of  salt  and  boil  15  minutes,,  then  throw  them  into 
cold  water  for  five  minutes."  Put  in  a  cold  place 
until  ready  for  use.  They  will  keep  36  hours.  Always 
boil  in  aliminum  or  granite  sauce  pan.  Cut  the 
boiled  sweet  bread  into  pieces  about  2  inches  square, 
dip  into  egg  seasoned  with  pepper  and  salt,  then 
roll  in  bread  crumbs  and  fry  in  a  little  lard  and  but- 
ter mixed. 

MOCK  TERRAPIN. 

Fry  2  Ibs.  sliced  calf's  liver  till  brown,  then  cut  up 
into  small  pieces,  dredge  a  little  flour"  over  them, 
add  3  hard  boiled  eggs  chopped  fine,  a  little  mus- 
tard, cayenne  pepper,  salt,  and  a  cup  of  cream  or 
milk.  Let  boil  up  once  and  serve. 

Miss  Emily  J.  Young. 

BAKED  LIVER. 

Soak  calf's  liver  in  cold  water  1  hour,  drain  a  few 
minutes  and  then  dip  in  flour,  seasoned  with  salt 
and  pepper.  Lay  in  skillet  8  or  10  pieces,  add  large 
pieces  of  lard  and  butter,  and  if  liked  a  whole  onion. 
Cover  with  boiling  water  and  put  in  hot  oven  and 
bake  1  hour.  Mrs.  H.  S.  Ehrhart. 

ROAST  SPARERIBS. 

Trim  the  rough  ends  neatly,  crack  the  ribs  across 
the  middle,  rub  with  salt  and  sprinkle  with  pepper. 
Fold,  stuff  with  turkey  dressing,  sew  up  tightly, 
place  in  dripping-pan  with  a  pint  of  water.  Baste 


HANOVER  COOK  BOOK.  49 

frequently,  turning  over  once  so  as  to  bake  both 
sides  equally  until  a  rich  brown. 

Mrs.  John  A.  Cremer. 

SOUTHERN  STYLE  BREAKFAST  BACON. 

Bacon  must  be  sliced  thin  and  boiled  for  a  minute 
or  two  in  little  water,  drain,  dip  in  flour  and  crisp 
in  its  own  fat.  Mrs.  J.  P.  Barnitz. 

DELICIOUS  BOILED  HAM. 

Put  the  ham  to  soak  over  night  in  cold  water. 
In  the  morning  scrape  and  wipe  off  well.  Put  ham 
in  kettle  with  sufficient  water  to  cover.  When  the 
water  begins  to  boil  place  where  the  heat  will  be 
just  sufficient  to  keep  up  a  gentle  boiling.  From 
4  to  5  hours  will  be  required  to  boil  a  ham  of  12  Ibs. 
Remove  the  kettle  from  the  stove  and  allow  the 
ham  to  remain  in  kettle  2  hours  or  until  cool.  On 
removing  draw  off  skin,  sprinkle  over  entire  surface 
a  layer  fo  bread  crumbs,  3  tablespoonfuls  of  brown 
sugar,  dot  attractively  with  cloves.  Put  into  oven 
to  brown.  Mrs.  S.  L.  Bixler. 

BAKED  HAM  IN  OLD  VIRGINIA  STYLE. 

Choose  a  fine  large  well  cured  ham  and  rub  it 
thoroughly  with  a  rough  towel ;  wash,  and  let  it  soak 
in  cold  water  over  night.  In  the  morning  place  the 
ham  in  a  boiler  or  large  turkey  roaster  and  cover 
with  boiling  water,  allow  it  to  boil  gently  until  the 
flesh  separates  from  the  end  of  the  bone.  Take  from 
fire,  allow  ham  to  stand  in  the  water  it  was  boiled 
in  until  cold,  remove  the  skin  and  wipe  with  fresh 
towel.  Pour  1  cup  of  vinegar  and  1  cup  of  sugar 
on  top,  and  stick  cloves  over  the  surface.  Place 
in  hot  oven  until  sugar  is  brown.  Baste  frequently. 

.     Mrs.  H.  D.  S. 

BAKED  HAM  WITH  POTATOES. 

Roll  1  slice  of  ham,  cut  2  inches  thick,  in  flour 
Have  some  butter  in  the  baking  dish  and  brown  the 


50  HANOVER  COOK  BOOK. 

ham  in  it,  add  the  potatoes,  either  sweet  or  white, 
cover  with  milk  and  bake  1  hour. 

Mrs.  Frank  Bussom. 

BAKED  HAM. 

Take  a  slice  of  ham  about  2J  inches  thick  or  an 
end  of  ham,  put  on  stove  and  boil  very  slowly  for 
about  an  hour.  Pour  off  water,  put  ham  in  roaster 
and  pour  in  about  1  pint  of  milk.  Cover  top  of 
ham  with  \  cup  of  brown  sugar,  and  sprinkle  with 
cinnamon.  Stick  whole  cloves  in  here  and  there,  put 
in  medium  oven  and  bake. 

Mrs.  J.  W.  Gitt. 

SUGAR  CURE  FOR  HAMS. 

For  2  hogs  take  3  quarts  salt,  J  Ib.  sugar,  J  Ib. 
salt-petre,  J  Ib.  pepper. 

Mrs.  C.  Anthony. 


TO  PRESERVE  HAMS. 

To  100  Ibs.  of  meat  take  4  oz.  of  saltpetre,  1J  Ibs. 
brown  sugar,  5  pints  of  salt,  3  tablespoonfuls  but- 
chers pepper;  mix  all  well  together.  Rub  meat  with 
a  damp  cloth  ,then  rub  in  the  preparation  very  thor- 
oughly. Repeat  the  application  twice.  Lay  hams 
on  table  or  board  for  2  weeks  or  longer,  in  the  mean- 
time apply  salt  whenever  needed.  Hang  up  and 
smoke. 

SEASONING  FOR  SAUSAGE. 

To  10  Ibs.  of  pork,  4  oz.  salt,  1  oz.  pepper,  f  oz. 
coriander.  Henry  Wirt. 

PICKLE  FOR  PORK. 

To  80  Ibs.  of  meat  take  3  ozs.  of  saltpetre,  1  Ib.  of 
sugar  and  2  tincupfuls  of  salt. 

Mrs.  Cathrine    A.  Brough. 


HANOVER  COOK  BOOK.  51 

PICKLE  FOR  BEEF. 

3  Ibs.  of  salt  to  1  gal.  water.  Boil  and  skim. 
Let  coolj,  then  add  4  Ibs.  of  sugar  to  each  100  Ibs. 
of  meat.  Soak  meat  4  hrs.  before  putting  into  pickle. 
Drain  and  let  meat  dry. 

Mrs.  Cathrine  A.  Brough. 

BROWNED  HASH. 

Mix  cold  mashed  potatoes  with  cold  ground  meat, 
put  into  a  hot  skillet,  which  has  a  little  hot  lard  in 
it.  Fry  until  brown,  and  serve  with  parsley  leaf 
on  top. 

CANNELON  OF  BEEF. 

1  Ib.  of  round  steak  chopped  fine,  1  egg,  1  table- 
spoonful  chopped  parsley,  1  tablespoonful  butter, 
2  tablespoonfuls  bread  crumbs,   1  teaspoonful   of 
lemon  juice,  1  teaspoonful  salt,  a  dash  of  pepper, 
J  teaspoonful  onion  juice.    Mix  all  the  ingredients 
together,  form  into  a  roll,  wrap  in  buttered  paper; 
bake  in  a  quick  oven  30  minutes.    Baste  with  J  cup 
butter  melted  in  1  cup  of  water. 

Mrs.  Frank  Bussom. 

STUFFED  BEEFSTEAK. 

Take  a  rump  steak  about  1  inch  thick,  make  a 
stuffing  of  bread,  herbs,  etc.,  and  spread  it  over  the 
steak.  Roll  it  up  and  with  a  needle  and  coarse  thread 
sew  it  together.  Lay  in  pot  on  1  or  2  wooden  skewers, 
and  put  in  water  just  sufficient  to  cover  it.  Let  it 
stew  slowly  for  2  hours,  longer  if  the  beef  is  tough. 
Serve  it  in  a  dish  with  the  gravy  turned  over  it.  To 
be  carved  crosswise  in  slices  through  beef  and  stuffing. 

CHILI  CON-CARNIE. 

2  Ibs.  beef,  boil  until  tender,  cut  in  dice,  1  large 
can  tomatoes,  2  large  tablespoonfuls  flour.  1  onion 
fried  in  butter,  2  teaspoonfuls  chili  powder,  salt 


52  HANOVER  COOK  BOOK. 

to  taste,,  add  a  little  bit  of  beef  broth  to  moisten; 
bake  1  hour.    Serve  hot. 

Mrs.  Clinton  J.  Gitt. 


FRENCH    BAKED    BEEFSTEAK. 

Have  a  nice  fat  steak  cut  not  less  than  an  inch 
thick.  Have  J  Ib.  butter  hot  in  a  baking  dish.  Cut 
the  steak  in  half ,  dredge  well  with  salt,  pepper,  and 
3  tablespoonfuls  flour,  put  other  half  steak  on  top 
and  thoroughly  cover  with  flour,  adding  another 
I  Ib.  of  butter,  place  in  a  moderatley  hot  oven, 
bake  an  hour.  After  the  steak  is  taken  up  put  \ 
pint  coffee  in  pan,  then  pour  over  steak. 

Mrs.  H.  W.  Hart. 


BAKED  BEEFSTEAK. 

Put  a  porterhouse  steak  cut  2  inches  thick  in  a 
pan  with  some  water  and  cover  with  sliced  onions. 
Bake  in  oven  uncovered  30  minutes.  A  can  of 
Campbells  tomato  soup  may  also  be  added. 

Mrs.  L.  H.  Hoffacker. 


BEEF  BROWNIES. 

For  four  in  family, — 2  Ibs.  of  round  steak,  1  inch 
thick,  pound  out  flat,  then  cut  into  strips  2  inches 
thick  and  about  6  inches  long.  Make  a  dressing  of 
stale  bread,  1  egg,  1  onion,  a  small  piece  of  butter, 
sage,  salt,  and  pepper  to  taste.  Spread  this  dressing 
on  the  strips  of  meat,  roll  up  and  pin  each  of  the 
brownies  with  tooth-picks.  They  will  look  like 
miniature  roasts.  Put  some  butter  and  lard  into  a 
kettle,  and  when  hot  put  in  the  brownies  and  brown 
nicely",  then  add  water  enough  to  cover;  simmer 
1J  hours.  Enough  dressing  will  boil  out  to  make 
a  nice  brown  gravy.  Garnish  the  platter  with  let- 
tuce leaves  and  slices  of  tomatoes. 

Mrs.  H.  S.  Ehrhart. 


HANOVER  COOK  BOOK.  53 

MEAT  BALLS. 

1  cup  of  cold  chopped  meat,  J  cup  of  hot  mashed 
potatoes,  1  egg,  butter  size  of  walnut^  pepper  and 
salt ,  pinch  of  dry  mustard .  Put  butter  in  hot  mashed 
potatoes,  then  add  chopped  meat,  egg  beaten, 
pepper,  salt  and  mustard.  Beat  together  until  well 
mixed  and  light,  make  into  balls  and  fry  in  very 
hot  butter  and  lard.  Mrs.  Cora  Grabill. 

MEAT  CROQUETTES. 

Take  cold  veal,  beef  or  chicken,  cut  fine;  take 
i  the  quantity  of  bread  crumbs;,  2  eggs^  butter  the 
size  of  an  egg,  pepper  and  salt.  Mix  all  together, 
add  a  little  cream,  form  into  cakes,  dip  into  egg, 
roll  in  cracker  crumbs  and  fry  in  hot  lard. 

Mrs.  John  A.  Cremer. 

MEAT  LOAF  WITH  EGGS. 

Chop  1  Ib.  lean  beef  and  \  Ib.  veal  with  J  Ib.  pork, 
very  fine;  mix  well,  add  1  egg,  beaten  light,  3  soda 
crackers,  rolled;  1  dessertspoonful  salt;  J  teaspoonful 
pepper.  Form  into  an  oblong  roll,  packing  firm, 
then  make  a  grove  through  the  centre;  into  this 
groove  put  3  hardboiled  eggs,,  end  to  end;  press 
firmly,  roll  the  meat  level  in  cracker  crumbs,  bake 
in  shallow  pan  2  hours  in  moderate  oven,  basting 
occasionally  with  water  and  melted  butter.  When 
the  loaf  is  sliced,  there  should  be  a  slice  of  egg  in 
each  picee.  Garnish  with  parsley  or  lettuce. 

Mrs.  A.  R.  Brodbeck. 

MOCK  DUCK. 

Round  or  flank  steak,  chopped  onion,  bread 
crumbs,  salt,  pepper,  and  sage.  Place  on  the  round 
or  flank  steak  a  filling  of  bread  crumb?,  seasoned 
with  salt,  pepper,  chopped  onion,  butter,  (or  bacon 
or  ham  fat),  and  sage.  Roll  the  steak  around  the 
stuffing  and  fasten  with  skewars  of  tooth-picks. 
Place  in  a  casserole.  Add  a  cup  of  stosk  or  water 


54  HANOVER  COOK  BOOK. 

and  bake  in  a  quick  oven  about  45  minutes.    Ac- 
company this  with  currant  jelly. 

Mrs.  C.  Stahr  Hamm,  Kingsport^  Tenn. 

MIXED  MEAT  LOAF. 

3  Ibs.  veal  shank;  1  Ib.  sausage;  3  cups  dry  bread 
crumbs;  1  cup  sweet  milk;  salt,  pepper,  pinch  of 
sage.  Boil  shank  and  chip  meat  fine.  Mix  thor- 
oughly with  the  sausage^  milk,  bread  crumbs  and 
se  asoning.  Form  into  a  loaf  and  bake  until  brown. 
Mrs.  C.  Stahr  Hamm,  Kingsport,  Tenn. 

SCRAP  CAKES. 

Take  through  the  meat  chopper  any  kind  of  cold 
meat  that  has  been  left  over,  add  1  egg,  a  little 
onion,  parsley  or  sage^  pepper  and  salt,  and  enough 
cracker  crumbs  to  handle.  Mix  well ;  form  into  cakes, 
dip  into  egg,  then  into  cracker  crumbs,  fry  in  butter 
and  lard.  Mrs.  Jacob  Trone. 

BEEF  PATTIES. 

Chop  cold  beef  fine;  beat  2  eggs,  and  mix  with 
meat,  add  a  little  milk,  melted  butter,  salt  and 
pepper.  Make  into  rolls  and  fry. 

Mrs.  Samuel  Althoff. 

DELICIOUS  PORK  AND  BEEF  LOAF. 

1  Ib.  of  beef  of  the  rounds;  J  Ib.  of  pork;  grind 
both;  season  with  pepper  and  salt  to  taste;  knead 
all  together  and  make  into  a  long  loaf;  or  if  you 
prefer,  make  into  small  cakes;  put  into  a  roaster 
with  sufficient  water  to  boil  and  let  it  roast  slowly. 
Mrs.  Mary  Ehrhart,  New  Oxford,  Pa. 

BEEF  ROLL. 

To  1  Ib.  of  raw  beef  take  1  egg,  4  tablespoonfuls 
of  cracker  crumbs,!  teaspoonful  of  salt/,  little  pepper. 
Roll,  wash  with  egg;  bake  in  slow  oven  4  hours. 

Mrs.  A.  L.  Benford. 


HANOVER  COOK  BOOK.  55 

POT  ROAST. 

Select  a  nice  piece  of  roasting  meat.  Place  in 
cooking  vessel,  season  with  salt  and  pepper,  sprinkle 
with  flour,  and  a  little  sugar,  with  sufficient  water 
to  keep  from  burning,  adding  more  as  needed.  After 
removing  the  meat,  by  adding  a  little  water  you  wil 
have  enough  stock  to  make  a  nice  dressing. 

Mrs.  Jacob  Sell. 

SPICED  POT  ROAST. 

Get  a  good  sized  piece  of  beef  and  spice  with 
oniori,  bay  leaf,  cloves,  vinegar,  salt  and  pepper. 
If  vinegar  is  too  strong,  add  a  little  water.  Spice 
the  meat  24  hours.  Take  the  beef  put  of  spice. 
Brown  on  both  sides,  then  add  the  juice  and  let 
boil  2  hours,  then  thicken  with  brown  flour  to  make 
a  good  gravy.  Add  a  good  piece  of  butter  when 
finished. 

Mrs.  Charles  Heckendorn. 

BAKED  TONGUE. 

Prepare  1  beef  or  3  to  4  calve's  tongues  by  sim- 
mering in  plenty  of  well  salted  water  until  they  can 
be  readily  pierced  by  a  fork.  Remove  the  skin  and 
membrane,  place  in  a  roasting  pan  or  skillet  with 
brown  sauce  prepared  in  this  way: 

Brown  1  tablespoonful  of  butter  and  2  of  flour, 
add  a  quart  of  the  essence  from  the  tongue,  if  too 
salt  use  part  water;  one  minced  onion,  bay  leaf, 
pepper  corn,,  1  tablespoonful  of  Worcestershire  and 
2  of  tomato  catsup.  Bake  the  tongues  in  this  1  hour. 
Use  cold  or  hot;  if  the  latter  is  preferred,  seasoning 
may  be  added.  A  sliced  potato,  carrot  or  turnip, 
bit  of  tomato,  are  all  good.  If  allowed  to  cool  pour 
all  of  brown  sauce  over  the  tongues  and  use  in 
serving.  Mrs.  Geo.  E.  Stover. 

BEEF  LOAF. 

2  Ibs.  of  beef  chopped  fine,  1  egg,  a  small  onion, 
1  cup  of  bread  crumbs  or  crackers  rolled  fine,  J  cup 


56  HANOVER  COOK  BOOK. 

of  sweet  milk  or  cream,  salt  and  pepper  to  taste, 
1  tablespoonful  chopped  parsley,  2  tablespoonfuls 
melted  butter.  Mix  all  together,  press  into  a  firm 
loaf,  put  into  a  greased  pan,  rub  butter  over  top 
and  bake  1  hour. 

Mrs.  Bortner. 

VEAL  PIE. 

Wash  a  shank  of  veal  weighing  3  or  4  Ibs.  and 
cover  with  boiling  water,  adding  a  few  strips  of 
fat  beef  or  prok — beef-  preferred.  Cook  slowly 
until  the  veal  is  ready  to  fall  from,  the  bones.  When 
cool  remove  the  bones,  cutting  the  meat  so  that  no 
piece  is  larger  than  2  inches.  Return  to  the  liquor, 
adding  sufficient  water  to  make  a  juicy  stew.  Season 
with  salt  and  pepper;  let  come  to  a  boil  and  thicken 
slightly  with  flour,  as  you  would  a  stew.  Line  your 
pan  with  the  dough  }  inch  thick,  or  as  thin  as  you 
can  handle;  pour  in  the  meat,  roll  out  the  top  crust, 
cut  4  holes  in  the  top  crust  for  the  escape  of  steam, 
and  bake  in  a  rather  hot  oven  20  or  30  minutes. 
Serve  in  the  dish  in  which  it  was  baked. 

Mrs.  A.  B.  Conrad. 

VEAL  CAKE. 

A  few  slices  of  cold  roast  veal,  a  few  slices  of  cold 
ham,  2  hard  boiled  eggs,  2  tablespoonfuls  of  minced 
parsley,  a  little  pepper,  good  gravy  or  stock.  Cut 
off  all  the  brown  outside  from  the.  veal  and  cut  the 
eggs  into  slices.  Procure  a  pretty  mold;  lay  veal, 
ham,  eggs  and  parsley  in  layers,  with  a  little  pepper 
between  each,  and  when  the  mold  is  full,  get  some 
strong  stock  and  fill  up  the  shape.  Bake  for  \  hour, 
and  when  cold  turn  it  out.  Very  convenient  for 
picnics.  Mrs.  John  A.  Cremer. 

BREADED  VEAL  CUTLETS. 

Trim  and  flatten  the  cutlets,  pepper  and  salt  and 
roll  in  beaten  egg,  then  in  pounded  crackers.  Fry 
rather  slowly  in  good  drippings,  drain  and  squeeze 


HANOVER  COOK  BOOK.  57 

a  little  lemon  juice  on  each  and  serve  hot,  or  serve 
with  tomato  sauce. 

Mrs.  John  A.  Cremer. 

VEAL  CROQUETTES. 

Take  1  cup  of  cold  roast  breast  of  veal  chopped 
fine,  1  cup  of  cold  boiled  rice,  1  egg,  2  tablespoonfuls 
of  cream,  1  teaspoonful  of  minced  parsley,  a  little 
onion  juice,  salt,  pepper  and  nutmeg.  Heat  the 
milk,  veal  and  rice  together,  add  the  egg  and  season- 
ing, turn  out  on  a  dish.  When  cold  form  into  cro- 
quettes, roll  first  in  beaten  egg  then  in  bread  crumbs 
and  fry  in  boiling  fat.  Any  cold  meat  may  be  used 
instead  of  veal. 

Emma  E.  Bucher. 
Philadelphia,  Pa. 

PRESSED  VEAL. 

Stew  2  Ibs.  of  lean  veal,  save  the  broth;  cut  very 
fine  and  season  well  with  salt,  pepper,  parsley,  and 
onion  juice.  Add  1  tablespoonful  of  melted  butter, 
1  cup  bread  crumbs,  and  2  eggs  well  beaten.  Mix 
the  whole  well  together,  tie  this  in  a  bag  and  boil 
in  the  above  mentioned  broth  for  10  minutes.  Put 
the  bag  under  a  heavy  weight  and  keep  cold.  Then 
slice. 

Mrs.  J.  A.  Melsheimer. 


58  HANOVER  COOK  BOOK. 


Eggs 


TO  PRESERVE  EGGS. 

1  Ib.  of  water  glass  to  1  gal.  of  water.  Stir  several 
times  each  day  for  several  days,  then  add  eggs. 

TO  PRESERVE  EGGS. 

Grease  each  egg  with  lard  and  stand  on  point 
and  cover  with  lime  water. 

TIME  FOR  BOILING  EGGS. 

Poached  eggs — four  minutes.  Soft-boiled  eggs — 
2J  to  3  minutes.  Hard-boiled  eggs — 6  to  8  minutes. 
To  prepare  soft-boiled  eggs  for  invalid  or  weak 
stomach — make  a  pint  of  water  boiling  hot,  put  in 
the  egg  and  remove  from  stove,  let  set  for  10  minutes 
and  serve.  Mrs.  C.  E.  Bortner. 

EGG  FRITTERS. 

Beat  yolks  of  4  eggs,  1  cup  of  cold  water,  2  table- 
spoonfuls  melted  butter,  2  cups  of  flour,  now  add 
the  well  beaten  whites  of  the  eggs,  and  drop  by 
spoonfuls  into  smoking  hot  lard.  Brown  on  one  side 
and  then  on  the  other.  While  hot  dust  with  powder- 
ed sugar  and  serve. 

OMELET. 

4  eggs,  1  tablespoonful  flour  or  cornstarch,  prefer- 
ably the  latter,  f  cup  milk,  a  pinch  of  salt.  Separate 
whites  and  yolks  of  eggs.  Mix  yolks,  slightly  beaten, 
with  milk  and  flour  or  cornstarch,  add  whites  beaten 


HANOVER  COOK  BOOK.  59 

to  a  stiff  froth,  and  bake  in  a  hot  greased  skillet  for 
15  minutes.     Fold  and  serve  at  once. 

Mrs.  A.  R.  Mundorff. 

EGG  OMELET. 

4  eggs,  1  pint  milk,  \  cup  flour,  salt  to  taste. 
Beat  yolks  of  eggs  thoroughly,  mix  flour  and  milk 
together  until  smooth,  add  to  yolks  and  put  on  fire 
until  it  thickens,  then  pour  over  the  beaten  whites, 
pour  into  greased  pans  and  bake  about  30  minutes. 

Mrs.  L.  H.  Hoffacker. 

OMELET. 

Six  eggs,  separate  whites  and  yolks.  Beat  yolks 
with  one  spoonful  of  salt  until  light.  Warm 
one  cup  of  milk  with  a  lump  of  butter  size  of  a  wal- 
nut until  butter  melts.  Pour  into  beaten  yolks, 
then  add  one  tablespoonful  of  flour  rubbed  to  a 
paste  with  milk.  Add  a  pinch  of  salt  to  the  whites 
of  eggs  and  beat  until  stiff.  Fold  into  the  mixture. 
Have  a  pan  larded  on  the  side,  and  a  tablespoonful 
of  lard  in  it  quite  hot,  pour  in  omelet  and  cook  on 
top  of  stove  until  well  set  then  put  in  a  quick  oven 
to  brown.  Serve  on  hot  plate  at  once. 

Mrs.  H.  D.  Becker. 
« 

OMELET. 

3  eggs,  1  cup  milk,  pepper  and  salt,  1  cup  bread 
crumbs.    Heat  pan,  pour  in  1  tablespoonful  butter 
and  lard,  then  put  in  the  bread  crumbs.     Pour 
over  this  the  well  beaten  eggs  and  milk,  and  bake 
in  a  moderate  oven.    Do  not  turn. 

Ada  Basehoar. 

OMELET. 

4  eggs,  3  tablespoons  flour.  1  cup  milk.     Beat 
eggs  spearately  until  very  light.     Mix  all  together 
and  pour  into  a  pan  with  a  little  hot  lard  in  it. 

Mrs.  E.  F.  Redding. 


60  HANOVER  COOK  BOOK. 

OMELET. 

Have  fresh  eggs,  allowing  one  egg  for  each  person. 
Break  the  eggs  in  a  bowl  and  to  every  egg  add  a 
tablespoonful  of  cream  or  milk.  Some  cooks  prefer 
hot  water.  Beat  thoroughly.  The  omelet  pan  must 
be  very  hot,  using  a  tablespoonful  of  butter  to  6 
eggs.  Turn  the  mixture  into  the  pan,  run  a  thin 
bladed  knife  under  the  bottom  so  as  to  let  that  which 
is  cooked  get  above.  Begin  at  one  side  and  carefully 
roll  the  edge  over  and  over  till  it  is  all  rolled  up, 
then  let  it  stand  a  moment  to  brown.  Do  not  let 
it  cook  solid.  Turn  on  a  hot  platter,  season  and 
garnish.  Mrs.  J.  S.  Moul. 

OYSTER  OMELET. 

Beat  6  eggs  to  a  light  froth,  add  J  cup  of  cream, 
salt,  and  pepper.  Pour  into  a  frying  pan  with  1 
tablespoonful  of  butter  and  drop  in  a  dozen  large 
oysters.  Fry  a  light  brown.  Double  over  and  send 
to  table  immediately.  A.  F.  Barker. 

BEAUREGARD  EGGS. 

3  eggs,  1  tablespoonful  of  flour,  \  pint  milk,  5 
squares  toast,  1  tablespoonful  butter,  salt  and  pepper 
to  taste.  Boil  eggs  hard,  remove  shells,  chop  whites 
fine,  take  yolks  through  potato  ricer,  or  chop  very 
fine.  Have  toast  ready  on  hot  plate,  put  the  milk 
on  to  boil,  rub  butter  and  flour  together  in  saucepan, 
add  whites,  salt  and  pepper,  a  generous  teaspoonful 
of  fine  cut  parsley,  let  boil  up  once,  cover  the  toast 
with  layer  of  this  sauce,  sprinkle  over  all  the  chopped 
yolks  and  serve.  Mrs.  J.  T.  Rebert. 

BAKED  EGGS. 

• 

Pour  a  little  water  into  individual  baking  dishes. 
Break  the  eggs  into  these  and  cover,  and  set  in  the 
oven.  Bake  five  minutes.  Just  before  serving  add 
lump  of  butter  and  the  seasoning. 


HANOVER  COOK  BOOK.  61 

STUFFED  EGGS. 

Doil  hard  1  doz.  eggs,  peel,  cut  in  half  cross  wise, 
take  the  yolks  out,  put  them  in  a  bowl,  mash  well, 
add  butter  size  of  shellbark,  salt  and  pepper,  and  a 
little  parsley,  enough  cream  to  make  a  smooth 
mixture,  put  back  into  egg,  dip  in  raw  egg  well 
beaten,  roll  in  bread  crumbs  and  fry  in  hot  lard. 

Mrs.  Paul  Hoke. 

SMOTHERED  EGGS. 

Fry  eggs.  Fry  bread  crumbs  in  brown  butter, 
and  sprinkle  over  top  of  eggs. 

Mrs.  C.  E.  Bortner. 

DEVILED  EGGS. 

Hard  boil  eggs;  shell  and  cut  in  halves  lengthwise, 
scrape  out  the  yolk  and  rub  smooth  with  vinegar; 
salt,  pepper  and  mustard  to  taste;  heap  into  the 
halved  whites  and  serve  on  lettuce  leaves. 

Mrs.  C.  E.  Bortner. 

SCRAMBLED  EGGS  WITH  HAM. 

Melt  3  tablespoonfuls  of  butter  in  frying  pan, 
put  into  it  1  cup  of  cold  boiled  ham,  finely  chopped, 
stir  until  thoroughly  heated.  ^  Have  ready  3  eggs, 
slightly  beaten,  and  mix  with  3  tablespoonfuls 
of  rich  milk.  Stir  and  cook  until  egg  is  set.  Garnish 
with  parsley.  C.  G.  M. 

EGG  CHOPS. 

9  hard  boiled  eggs,  1  onion,  medium  size,  celery 
tips.  Chop  together,  not  too  finely.  Make  cream 
sauce  of  If  cups  milk  and  3  tablespoonfuls  flour 
boiled  until  thick.  Mix  all  together,  seasoning  with 
salt  and  red  pepper.  When  perfectly  cold  form  into 
chops,  dip  into  bread  crumbs,  then  into  egg,  and 
then  again  into  bread  crumbs.  Swim  in  hot  lard. 

Mrs.  A.  R.  Mundorff. 

SNOW  EGGS. 

Butter  thoroughly  the  inside  of  as  many  custard 
cups  as  eggs  you  wish  to  serve,  the  eggs  are  best 


62  HANOVER  COOK  BOOK. 

prepared  separately.  Separate  the  white  from  the 
yolk  of  the  egg  and  beat  the  white,  with  a  little  salt, 
to  a  stiff  froth.  Put  this  into  the  buttered  cup, 
make  a  hole  in  the  middle  in  which  to  put  the  yolk, 
which  ijs  not  beaten,  but  left  unbroken  as  it  comes 
from  the  egg,  when  ready  place  the  cups  in  a  sauce 
pan  of  boiling  water,  letting  the  water  come  half 
way  up  the  cup.  Cook  this  until  the  white  is  set 
firmly.  Invert  a  warm  plate  over  each  cup  and  turn 
out  egg.  Sprinkle  chopped  parsley  on  top,  if  desired, 
serve  at  once.  Mrs.  W.W.H. 

EGG  FLAKES. 

Allow  2  tablespoonfuls  of  sweet  milk  to  every  egg. 
Add  butter  the  size  of  a  walnut  and  a  pinch  of  salt 
to  the  required  milk,  and  heat  it  to  almost  boiling 
point.  From  a  saucer  slip  the  eggs,  one  at  a  time, 
into  the  milk.  With  a  thin  knife  cut  the  eggs  into 
pieces,  then  carefully  free  the  mixture  from  the 
bottom  of  the  pan.  Watch  closely  lest  the  eggs 
harden,  remove  from  the  fire  before  they  are  quite 
done,  turn  up  from  the  bottom  of  pan  and  let  stand 
a  minute  before  serving.  If  properly  cooked  the  eggs 
will  have  the  appearance  of  yellow  and  white  flakes. 
An  excellent  breakfast  dish.  Edith  Hesson. 

CREAMED  EGGS. 

Beat  4  eggs  until  well  mixed,  add  J  teaspoonful 
salt  and  1  cup  milk,  then  2  tablespoonfuls  butter. 
Cook  over  hot  water  until  mixture  thickens  slightly, 
stirring  constantly.  Serve  at  once. 

Mrs.  H.  S.  Ehrhart. 

EGG  CROQUETTES. 

Boil  eggs  till  hard.  Peel,  cut  in  half.  Remove 
yolk.  Mash  with  back  of  spoon.  Add  melted  butter, 
salt  and  pepper,  and  sweet  cream  to  make  a  soft 
paste.  Refill  the  whites  of  eggs.  Put  together  to 
form  whole  egg.  Dip  in  beaten  egg  and  cracker 
crumbs.  Drop  in  hot  lard  and  fry  a  golden  brown. 

Mrs.  E.  K.  Eichelberger. 


HANOVER  COOK  BOOK.  63 


Fruits,  Etc. 


APPLE  FRITTERS. 

1  pint  flour,  1  teaspoonful  baking  powder,  1  egg, 
little  salt,  milk  enough  to  make  batter  about  consis- 
tency of  thick  cream.  Core,  pare  and  slice  apples, 
dip  in  batter  and  fry  in  hot  lard.  Sprinkle  with 
granulated  sugar  before  serving. 

Mrs.  J.  H.  Brough. 

APPLE  FRITTERS. 

1  \  cups  flour,  \  teaspoonful  salt,  beat  2  eggs  slight- 
ly, add  gradually  J  cup  cold  water.  Beat  briskly 
until  light,  add  J  cup  milk.  Now  add  the  flour,  beat 
smooth,  add  2  scant  teaspoonfuls  baking  powder. 
Pare,  remove  seed  pits  and  cut  apples  into  circles. 
Dip  a  slice  of  apple  into  the  batter  then  drop  into 
a  pan  containing  hot  lard.  Brown  and  turn.  Fry 
until  apple  is  tender.  E.  H. 

BAKED  APPLES. 

Pare  apples,  take  out  the  core,  fill  with  sugar. 
Cream  together  \  cup  butter,  1  tablespoonful  flour, 
add  1  cup  hot  water,  pour  over  apples  and  bake  a 
nice  brown.  Mrs.  Al.  Long. 

STEWED  FRUIT. 

1  Ib.  figs,  1  Ib.  prunes,  1  Ib.  prunellas,  J  Ib.  sugar. 
As  a  substitute  for  prunellas  2  lemons  can  be  used, 
when  1  Ib.  of  sugar  will  be  required.  Cut  lemons 


64  HANOVER  COOK  BOOK. 

into  small  pieces,  pour  1  quart  of  boiling  water  over 
fruit  and  let  simmer  for  an  hour  or  more. 

Mrs.  A.  C.  Matthews. 

BAKED  PEARS. 

Pare,  halve  and  core  well  ripened  pears.  Place 
in  deep  bake  dish  with  water  and  sugar.  Dot  pieces 
of  butter  into  each  hollow.  Stick  whole  cloves  into 
each  half.  Bake  until  soft  and  slightly  browned. 
Quijnces  may  be  baked  in  the  same  way,  but  care 
should  be  taken  to  see  that  they  are  stewed  until 
tender  before  placing  them  in  the  bake  dish. 

FRENCH  FRITTERS. 

1  pt.  milk,  2  eggs,  1  teaspoonful  of  salt,  2  tea- 
spoonfuls  of  baking  powder,  1  tablespoonful  of  sugar, 
and  enough  corn  flour  to  make  a  batter.  When 
the  lard  in  the  frying  pan  is  hot  drop  a  spoonful 
Of  the  batter  into  the  pan.  Brown  and  turn  the 
fritter  on  the  other  side  until  it  browns.  Serve  hot. 

VIRGINIA  FRITTERS. 

Put  a  pint  of  water  into  which  has  been  stirred 
a  teaspoonful  of  salt  over  the  fire  and  bring  to  a 
hard  boil.  Add  a  teaspoonful  of  butter  and  without 
removing  from  the  fire,  turn  into  the  boiling  water 
two  cupfuls  of  sifted  flour.  Stir  steadily  until  it 
has  boiled  3  minutes.  The  flour  will  have  absorbed 
all  the  water.  Turn  the  paste  into  a  bowl  and  set 
aside  to  cool.  When  cold  stir  into  the  paste  the 
well  beaten  yolks  of  four  eggs,  and  when  these  are 
well  incorporated  with  the  paste,  add  the  beaten 
whites.  Drop  by  large  spoonfuls  into  boiling  fat 
and  cook  until  brown.  Serve  hot  with  sugar  or  a 
sauce. 

Mrs.  H.  D.  Becker. 


HANOVER  COOK  BOOK.  65 

Vegetables,  Cheese  Dishes 
and  Noodles 


Young  peas,  canned  tomatoes,  green  corn,  aspar- 
agus, spinach,  Brussels  sprouts — 15  to  20  minutes. 

Rice,  potatoes,  macaroni,  summer  squash,  celery, 
cauliflower,  young  cabbage,  peas — 20  to  30  mijnutes. 

Young  turnips,  young  beets,  young  carrots,  young 
parsnips,  tomatoes,  baked  potatoes,  sweet  potatoes, 
onions,  cabbage,  cauliflower — 30  to  45  minutes. 

String  beans,  shell  beans,  oyster  plant,  wijnter 
squash — 45  to  60  minutes. 

Winter  vegetables — One  to  two  hours.  Old 
beets,  forever. 

SUGGESTIONS. 

Potatoes. — Peel  very  thinly  as  the  best  part  of 
the  potato  is  nearest  the  skijn.  The  great  point  in 
cooking  potatoes  is  to  serve  them  as  soon  as  they  are 
done.  When  boiled,  baked,  fried  or  stewed,  they 
are  rendered  watery  by  continuing  to  cook  them 
after  they  reach  the  proper  point.  For  this  reason 
potatoes  to  bake  or  boil  should  be  selected  so  as  to 
have  them  nearly  the  same  size. 

MAJORS  WHITE  POTATOES. 

Roast  potatoes  until  soft,  take  from  oven,  cut 
off  top  and  remove  from  shell.  Put  ih  dish  and 
season  with  salt,  pepper  and  butter;  and  milk 
enough  to  moisten.  Beat  this  well,  and  replace  in 
shells  with  bread  crumbs  on  top.  Put  in  oven  to 
brown.  Mary  Zinn. 


66  HANOVER  COOK  BOOK. 

FRENCH  FRIED  POTATOES. 

Select  good  sized  potatoes,  pare  and  cut  lengthwise 
about  f  in.  thick.  Roll  in  flour  and  swim  in  lard. 
Season  with  salt. 

Mary  Zinn. 

SARATOGA  CHIPS. 

Pare  potatoes  and  slice  thin  on  slaw  cutter,  put 
in  ice  water,  remove  and  wipe  dry.  Drop  in  hot 
lard,  stir  until  light  brown  and  crisp;  remove  quickly 
with  skimmer  and  sprinkle  with  salt. 

Nadine  N.  Gitt. 

ESCALLOPED  POTATOES. 

Pare  and  slice  potatoes.  Put  small  lumps  of 
butter,  about  4,  in  the  bottom  of  a  baking  dish. 
Put  on  top  of  the  butter  a  layer  of  potatoes,  then 
small  pieces  of  butter  and  then  salt  and  pepper, 
then  another  layer  of  potatoes  and  so  on,  alternating 
until  the  difeh  is  nearly  full.  Pour  in  milk,  not  enough 
to  cover,  put  into  a  fairly  hot  oven  and  bake  from 
f  to  1  hr.  When  quite  brown  put  on  top  a  greased 
paper  or  a  pie  pan. 

Mrs.  H.  S.  Ehrhart. 

ESCALLOPED  POTATOES  WITH  EGGS. 

Boil  1  doz.  good  sized  potatoes,  skin  while  hot  and 
slice  1  doz.  hard-boiled  eggs,  also  slice  while  hot. 
Have  ready  a  sauce  of  butter,  flour  and  cream, 
same  as  for  croquettes.  Butter  a  puddjjng  dish,  put 
in  alternately  a  layer  of  potatoes  and  eggs,  cover 
with  the  sauce,  put  bread  crumbs  over  top  and 
brown  in  oven.  Serve  hot. 

Mrs.  Geo.  N.  Forney. 

HASHED  BROWN  POTATOES. 

1  qt.  of  cold  boiled  potatoes  cut  into  dice  and 
sprinkle  with  pepper.  Melt  1  tablespoonful  of  butter, 


HANOVER  COOK  BOOK.  67 

1  scant  spoonful  of  onion,  cook  until  yellow,  add  a 
tablespoonful  of  flour,  when  sjightly  brown  add  I 
cup  stock,  cream,  or  water;  season  with  salt.  Add 
potatoes  until  they  have  absorbed  nearljy  ajl  the 
sauce.  Boil  about  10  minutes.  Melt  1  teaspopnful 
of  butter  in  a  pan,  add  potatoes,  stir  several  times, 
cook  until  they  have  formed  a  brown  crust  under- 
neath. Turn  over  like  an  omelet  and  serve;  add 
parsley  before  taking  out  of  pan. 

Annie  G.  Zieber. 

LYONNAISE  POTATOES. 

Cut  cold  potatoes  into  small  pieces,  season  with 
salt  and  pepper,  add  1  teaspoonful  chopped  parsley. 
Put  1  teaspoonful  butter  on  fire  in  saucepan,  when 
hot  add  a  slice  of  onion,  fry  brown,  then  add  potatoes 
and  fry  a  light  brown.  Mrs.  G.  D.  G. 

POTATO  FRITTERS. 

Take  2  cups  cold  mashed  potatoes,  add  1  cup 
milk,  2  well  beaten  eggs,  3  teaspoonfuls  baking 
powder,  1  teaspopnful  salt,  2  cups  flour.  Put  lard, 
a  small  amount,  into  the  frying  pan,  when  smoking 
hot  dip  the  batter  out  by  the  spoonful.  Brown  well 
on 'one  side,  then  turn  and  brown  on  the  other  side, 
Serve  hot.  E.  H. 

POTATO  CROQUETTES. 

1J  cups  cold  mashed  potatoes,  1  tablespoonful 
butter,  |  teaspoonful  salt,  dash  of  cayenne  pepper 
and  celery  salt.  Mix  thoroughly  and  add  ^  tea- 
spoonful  minced  onion,  1  teaspoonful  of  minced 
parsley,  1  egg  yolk,  2  tablespoonfuls  cream.  Form 
into  croquettes,  dip  into  the  white  of  an  egg  and 
roll  in  fine  cracker  or  bread  crumbs.  Fry  in  deep 
fat.  Mrs.  J.  H.  Bittinger. 

POTATO  FRICASSEE. 

Cut  freshly  pared  potatoes  into  dice  and  cove 
with  cold  water  10  or  15  minutes.    Put  a  tablespoon1* 


68  HANOVER  COOK  BOOK. 

ful  of  butter  into  a  frying  pan  and  when  hot  brown  a 
small  onion,  chopped  fine,  add  the  potatoes  with 
enough  water  to  almost  cover  them,  add  salt  and 
cook  until  the  water  has  boiled  away,  when  the 
potatoes  should  be  soft  and  mealy.  E.  H. 

BROWNED  POTATOES. 

Boil  small  even  sized  potatoes  in  salt  and  water 
until  nearly  soft,  pour  off  water,  and  let  dry.  Have 
some  butter  and  lard  hot  in  a  skillet,  in  which  brown 
the  boiled  potatoes  evenly. 

Rebekah  D.  Gitt.  . 

SWEET    POTATO    CROQUETTES. 

Boil,  peel  and  mash  4  large  sweet  potatoes,  season 
lightly,  with  salt  and  pepper,  add  1  tablespoonful 
of  butter,  1  tablespoonful  of  sweet  cream,  a  table- 
spoonful  of  grated  onion,  teaspoonful  fine  cut  parsley; 
mix  well.  After  cold  take  a  spoonful  at  a  time, 
shaping  them  either  in  tiny  cylinders  or  in  round 
balls  the  size  of  a  small  walnut.  Dip  in  slightly 
beaten  egg,  roll  in  finely  sifted  bread  crumbs  and 
fry  a  golden  brown  in  smoking  hot  lard. 

Mrs.  E.  B. 

CANDIED  SWEET  POTATOES. 

Lump  butter  size  of  an  egg,  1  cup  brown  sugar, 
melt  until  it  thickens.  Take  3  large  or  6  medium 
sized  sweet  potatoes,  pare,  and  put  in  syrup,  add 
\  cup  water.  Boil  until  soft.  . 

Mary  Zinn. 

SWEET  POTATO  CROQUETTES. 

2  cups  hot  mashed  sweet  potatoes,  1  teaspoonful 
salt,  1  egg,  parsley,  a  piece  of  butter  the  size  of  a 
walnut,  a  dash  of  pepper.  Beat  the  egg  until  light, 
add  to  the  potatoes  and  then  add  all  the  other 
ingredients.  Mijx  well  and  when  cool  form  into 
cylinders.  Roll  first  in  egg  and  then  in  bread 


HANOVER  COOK  BOOK.  69 

crumbs  and  fry  in  boiling  fat.     This  will  make  12 
croquettes.  Mrs.  Dr.  Stick. 

SWEET  POTATO  PUFFS. 

3  large  sweet  potatoes,  1  tablespoonful  melted 
butter,  1  teaspoonful  salt,  dash  pepper,  1  teaspoonful 
chopped  parlsey.  Boil  sweet  potatoes,  when  cool 
mash,  add  butter,  salt,  pepper  and  parsley,  mix 
thoroughly  and  put  into  well  greased  gem  pans. 
Rough  the  top  with  a  fork;  sprinkle  with  brown 
sugar  and  bake  20  minutes  in  hot  oven. 

Mrs.  C.  J.  Gitt. 


GLAZED  SWEET  POTATOES. 

Cut  cold  boiled  sweet  potatoes  into  slices  about 

1  inch  thick,  season  with  salt  and  pepper.     To  1 
quart  of  potatoes  take  \  cup  of  melted  butter,  add 

2  tablespoonfuls  sugar.     Dip  the  slices  into  the 
liquid  and  place  in  a  large  pan.    Cook  12  minutes 
in  a  very  hot  oven.     The  potatoes  should  turn  a 
rich  glossy  brown  in  that  time.    Serve  hot. 

E.  H. 

CORN  PUDDING. 

1  doz.  small  ears  corn,  1  tablespoonful  sugar, 
small  cup  milk,  and  a  little  salt.  After  putting  in 
oven  stir  several  times  until  it  begins  to  get  thick, 
or  it  will  not  bake  in  the  middle. 

Mrs.  Chas.  Winebrenner. 


GREEN  CORN  PUDDING. 

1  doz.  ears  green  corn,  score  the  kernels  and  cut 
from  cob,  scrape  off  what  remains  on  cob,  1  pint 
milk,  2  eggs  well  beaten,  2  large  spoonfuls  flour, 
2  large  spoonfuls  butter,  1  large  spoonful  sugar, 
salt  to  taste,  bake  in  well  buttered  dish  2  hours. 

Mrs.  Edw.  Smith. 


70       HANOVER  COOK  BOOK. 
CORN  PUDDING. 

•  Grate  corn  from  6  ears,  3  eggs  beaten  separately, 
\  cup  of  sweet  milk,  small  tablespoonful  of  corn- 
starch,  butter  the  size  of  an  egg,  1  teaspoonful 
•of  sugar,  salt  to  taste.  Bake  in  a  pudding  dish. 

Mrs.  J.  D.  Little. 

CORN  FRITTERS. 

1  doz.  full  ears  of  corn,  grated,  yolks  of  six  eggs 
well  beaten,  1  teaspoonful  of  salt,  J  teaspoonful 
sugar,  2  rounding  tablespoonfuls  of  flour,  fold  in  the 
.stiffly  beaten  whites.  Bake  on  a  hot  griddle. 

Mrs.  D.  D.  Ehrhart. 

CORN  FRITTERS. 

12  ears  corn,  2  tablespoonfuls  flour,  3  eggs,  pinch 
salt.  Mrs.  Hugh  Hostetter. 

CORN  OYSTERS. 

Grate  6  ears  of  corn,  add  1  spoonful  flour,  2  eggs, 
beat  the  whites  very  light  and  add  last,  salt  and 
pepper  to  taste,  drop  by  spoonfuls  into  Butter  and 
lard.  Mrs.  Jacob  Myers. 

CORN  CHOWDER. 

1  qt.  of  green  corn,  or  can  of  corn,  1  qt.  potatoes, 
diced.  Put  the  corn  and  potatoes  in  layers  in  the 
baking  dish.  The  potatoes  first.  Sprinkle  the 
layers  with  salt,  pepper  and  bits  of  butter,  add  a 
little  minced  onion  and  parsley.  Add  water  and 
cook  until  the  potatoes  are  soft,  then  add  a  little 
milk  or  soup  stock.  This  is  a  savory  dish  and  a 
meal  with  this  does  not  require  meat. 

M.  Bertha  Zieber. 

CREAMED  ONIONS. 

Remove  skins,  slice  onions;  cook  until  tender 
and  drain.  Pour  over  the  onions  a  sauce  made  of 


HANOVER  COOK  BOOK.  71 

1  cup  sweet  milk,  1  tablespoonful  of  flour  mixed 
with  salt  and  pepper  to  taste.  E.  F.  H. 

STUFFED  SPANISH  ONIONS. 

Peel  the  onions  under  water  and  scoop  out  from 
the  top  a  portion  of  the  center.  Parboil  five  minutes 
and  then  turn  upsidedown  to  drain.  Make  a  stuffing 
of  the  chopped  onion  taken  from  the  centers,  soft- 
ened bread  crumbs,  salt,  pepper  and  a  generous 
amount  of  butter.  Fill  the  onions  heaping  full  and 
sprinkle  the  top  with  buttered  crumbs.  Cover  and 
cook  till  tender,  almost  an  hour,  in  a  pan  containing 
a  small  quantity  of  water.  Let  them  brown  a  very 
little  before  taking  from  the  oven.  A.  B,  C. 

ESCALLOPED  ONIONS. 

Peel  and  boil  in  salted  water.  Drain  and  put 
into  a  baker,  a  layer  of  onions,  bits  of  butter,  and 
a  sauce  made  of  1  tablespoonful  of  flour  and  i  cup 
of  cream.  Then  another  layer  of  onions  until  dish 
is  full,  sprinkle  the  top  with  bread  crumbs  and  bits 
of  butter.  Bake  in  a  slow  oven  nearly  1  hour,  have 
enough  milk  to  nearly  cover. 

Mrs.  A.  H.  Secrist. 

ESCALLOPED  BEANS  AND  CORN. 

Break  and  cook  2  quarts  green  beans.  Cook 
until  tender  in  salt  water  in  which  2  tablespoonfuls 
of  pork  drippings  had  been  added.  Take  1  quart  of 
green  corn,  cut  from  the  cob  and  cook  15  or  20  min- 
utes, put  into  a  baking  dish  a  layer  of  beans  then  a 
layer  of  corn  until  the  dish  is  full.  Take  a  cup  of 
milk,  a  lump  of  butter  and  1  tablespoonful  flour, 
mix  together;  pour  into  the  dish,  put  into  oven  and 
ba^e  \  hour.  Mrs.  Oliver  Hesson. 

LIMA  BEANS. 

Wash  \\  cups  of  beans,  cover  well  with  cold  water 
and  boil  10  minutes.  Pour  off  this  water.  Now  add 


72  HANOVER  COOK  BOOK. 

enough  hot  water  to  cover,  a  little  salt,  and  boil 
till  beans  are  tender.  Before  serving,  put  in  butter 
the  size  of  a  large  walnut  and  enough  cream  to  make 
a  gravy  and  let  come  to  a  boil. 

Mrs.  Joseph  Brockley. 

BAKED  BEANS. 

Boil  1  qt.  of  medium  size  white  soup  beans  till 
almost  tender.  Drain  and  turn  into  a  baking  dish. 
Pour  over  them  sufficient  hot  water  to  cover,  then 
add  1  teaspoonful  each  of  salt  and  mustard,  2  table- 
spoonfuls  of  molasses,  |  cup  of  fresh  or  canned 
tomatoes.  Cover  with  thin  slices  of  bacon  and 
bake  1  hour.  Mrs.  Frank  Conrad. 

BOSTON  BAKED  BEANS. 

Soak  1  qt.  of  small  pea  beans  in  2  or  3  qts.  of 
water  over  night.  In  the  morning  drain  and  look 
over  them  carefully  and  put  them  in  a  large  bean 
pot.  Have  i  Ib.  of  salt  pork  or  fresh  pork  will  do, 
(not  too  fat)  well  washed,  and  place  it  on  the  beans. 
Dissolve  1  scant  tablespoonful  of  salt  and  2  table- 
spoonfuls  of  molasses,  also  if  desired  1  teaspoonful 
of  mustard.  Pour  over  beans  adding  sufficient 
water  to  cover  them  and  place  in  a  moderate  oven 
and  bake  all  day  if  to  be  served  in  the  evening, 
or  cover  and  let  them  remain  in  oven  all  night  if 
to  be  served  for  breakfast.  Water  is  to  be  added 
if  necessary  through  the  day.  Mrs.  W.  E.  Pitts. 

BEETS  WITH  DRESSING. 

Boil  about  4  beets  until  soft.  Place  in  cold  water 
and  remove  the  skins,  then  cut  into  squares.  Make 
a  dressing  by  placing  on  the  fire  a  cup  of  vinegar, 
half  a  cup  of  sugar,  half  cup  of  thin  cream  or  milk, 
in  which  has  been  smoothed  a  scant  tablespoonful 
of  flour.  Stir  the  milk  into  the  boiling  vinegar, 
add  salt,  pepper  and  a  lump  of  butter,  then  pour 
over  hot  beets.  If  any  are  left  they  are  very  nice 
served  cold.  Mrs.  Jacob  Sell. 


HANOVER  COOK  BOOK.  73 

BOILED  BEETS  WITH  WHITE  SAUCE. 

Boil  until  tender  3  or  4  medium  sized  red  beets, 
peel  and  dice  them,  season  with  a  little  salt  and  pep- 
per. Rub  a  tablespoonful  each  of  butter  and  flour 
together  in  a  sauce  pan,  add  a  small  cup  of  boiling 
water  and  2  tablespoonfuls  of  sugar,  pour  over  the 
beets;  serve  hot. 

Mrs.  J.  F.  Rebert. 

FRIED  TOMATOES. 

Slice  tomatoes,  roll  first  in  egg,  then  in  bread 
crumbs,  fry  in  butter  and  lard  mixed. 

Mary  Zinn. 

SCALLOPED  TOMATOES. 

Skin  the  tomatoes,  cut  in  pieces,  put  a  layer  of 
tomatoes  with  a  little  shredded  onion;  season  with 
pepper  and  salt,  then  a  layer  of  bread  crumbs  with 
plenty  of  butter,  then  another  layer  of  tomatoes; 
lastly  1  of  crumbs.  Put  in  oven,  when  brown  cover 
and  steam.  It  takes  about  f  of  an  hour  to  cook. 

Miss  Emily  J.  Young. 

CREAMED  CABBAGE. 

Take  a  small  head  of  cabbage,  remove  hard  core, 
boil  whole  until  tender.  Serve  with  cream  dressing. 

Mary  Zinn. 

STUFFED  CABBAGE— "The  Texas  Favorite." 

Select  a  good  sound  head  a  cabbage,  size  to  suit, 
family,  pour  over  it  boiling  water  and  let  it  stand 
for  J  hr.,  then  drain  and  shake  dry.  Take  each 
layer  of  leaves  and  pull  back  until  you  come  to  the 
very  center.  Fill  with  the  following  stuffing,  putting 
a  little  between  each  layer.  About  a  pound  of  ground 
beef,  2  or  3  tablespoonfuls  of  rice  mashed  in  cold 
water,  2  tablespoonfuls  chopped  parsley,  1  small 


74  HANOVER  COOK  BOOK. 

onion  and  a  dash  of  red  pepper.  Fill  the  cabbage 
with  this  and  then  tie  up  in  cheese  cloth,  put  in  a 
pot  of  boiling  water,  well  seasoned  with  salt,  and 
let  boil  for  2  hrs.  When  done  turn  out  on  a  flat 
dish  and  you  may  serve  with  cream  sauce  if  you 
like.  Serve  hot.  Mrs.  Charles  Althoff. 

FRIED  CUCUMBERS. 

Pare  and  slice  well  grown  green  cucumbers  J  in. 
thick.  Let  soak  in  salt  water  1  hr.  or  more,  drain, 
wipe  dry,  and  dip  each  slice  into  beaten  egg,  then 
into  grated  bread  crumbs,  and  fry  brown  in  hot  lard. 
Serve  immediately. 


STEWED  CUCUMBERS. 

After  paring  the  cucumbers  cut  them  in  quarters 
lengthwise  and  cut  off  the  edge  which  contains  the 
seeds,  if  they  are  at  all  yellow.  Let  soak  10  minutes 
in  cold  water,  if  they  are  garden  cucumbers,  the 
hot-house  variety  are  less  bitter  and  do  not  need 
soaking.  Put  them  in  boiling  salted  water  and  cook 
until  tender.  Make  a  thin  white  sauce  with  1  cup 
hot  milk  stirred  into  1  tablespoonful  of  butter  and 
1  of  flour  cooked  together.  Season  with  salt,  black 
pepper,  paprika  and  a  bit  of  onion  juice.  Serve 
the  cooked  cucumbers  on  buttered  toast  and  cover 
with  the  white  sauce.  Emma  E.  Bucher, 

Philadelphia,  Pa. 

STUFFED  EGG  PLANT. 

Scoop  out  inside  of  egg  plant.  Chop  and  add  to 
it  1  tomato  and  1  onion  and  lump  of  butter.  Cover 
with  water  and  let  cook  until  tender  and  nearly  dry. 
Season  highly  with  salt  and  red  pepper;  add  enough 
bread  crumbs  to  fill  egg  plant.  Now  cover  top  with 
bread  crumbs  and  bits  of  butter,  put  into  oven  and 
brown.  Serve  on  lettuce  leaves. 

Mrs.  Frank  Frysinger, 

York,  Pa. 


HANOVER  COOK  BOOK.  75 

KALE. 

Boil  tender  in  salted  water  1  hour,  or  more.  Fry 
cubes  of  bacon,  dredge  with  flour,  drain  the  kale 
and  put  into  the  bacon  and  dress  with  salt,  pepper 
and  vingear.  Mrs.  C.  Kurtz. 

SPINACH. 

Cook  in  boiling  water  5  minutes.  Pour  off  the 
water  and  boil  i  hour  in  salted  water.  Cut  up  bread 
into  cubes  and  fry  in  butter.  Drain  the  spinach, 
put  into  the  pan  with  browned  bread  cubes  and 
toss  together.  Serve  hot  with  either  poached,  or 
hard  boiled  eggs. 

Mrs.  Isaac  Herz, 
York,  Pa. 

SPINACH  ON  TOAST. 

Wash  thoroughly  until  satifised  that  all  grit  is 
removed,  then  allow  it  to  lie  for  a  while  in  cold  water. 
Put  into  salted  boiling  water  and  boil  from  20  to  30 
minutes.  Drain  and  cut  into  coarse  pieces  with 
sharp  knife,  put  into  hot  dish,  sprinkle  with  pepper 
and  salt  and  pour  over  it  melted  butter.  Have  small 
pieces  of  toasted  bread  buttered  and  arranged  on 
a  hot  platter.  Place  portions  of  spinach  on  these 
and  garnish  with  slices  of  hard  boiled  egg. 

C.  G.  M. 


FRIED  SQUASH  AND  GRAVY. 

Cut  a  squash  into  thick  slices,  about  one-third 
of  an  inch.  Sprinkle  with  salt  and  let  stand  in  water 
1  hr.  or  so.  Drain,  wipe  dry,  roll  in  flour;  fry  in  pan 
containing  some  lard;  Fry  brown  on  both  sides. 
When  the  squash  is  all  fried  if  no  lard  remains  in 
the  pan  put  some  into  the  pan,  add  1  tablespoonful 
of  flour  and  enough  water  to  make  gravy.  Season 
and  serve.  Mrs.  Oliver  Hesson. 

Westminster,  Md. 


76  HANOVER  COOK  BOOK. 

STUFFED  PEPPERS. 

Cut  stems  from  sweet  peppers,  also  top,  large 
ones  preferred,  remove  the  seeds,  fill  them  with 
ground  meat,  either  cooked  or  uncooked,  season  to 
taste,  cover  the  bottom  of  a  deep  pan  with  flour, 
adding  salt  and  pepper.  Stand  peppers  in  this 
and  put  a  small  piece  of  butter  on  each,  (the  top) 
pepper.  Put  1  cup  tomato  in  pan  around  each 
pepper.  When  the  flour  is  brown,  then  add  stock 
or  gravy  and  continue  to  baste  until  peppers  are 
soft.  It  is  well  to  cover  to  prevent  peppers  getting 
dry.  Mrs.  Nancy  Hersh  Yeager, 

New  Oxford,  Pa. 

STUFFED  PEPPERS. 

Take  3  doz.  medium  sized  green  peppers,  cut  out 
the  tops  and  remove  the  seeds.  Put  into  salt  water 
over  night.  Take  2  large  heads  of.  cabbage,  cut  fine, 
sprinkle  J  cup  salt  over  it  and  let  stand  1  hour, 
squeeze  out  salt  water,  add  4  tablespoonfuls  celery 
seed,  and  4  of  mustard  seed,  and  f  cup  grated  horse 
radish.  Mix  well  and  stuff  the  peppers  tightly  with 
the  slaw,  being  careful  not  to  break  the  peppers. 

Turn  upside  down  until  all  have  been  filled,'  then 
pack  into  a  crock  with  the  open  end  up.  Boil  2  qts. 
of  vinegar  with  3  cups  of  sugar  and  pour  over  pep- 
pers. Let  stand  over  night,  repeat  3  successive 
mornings,  after  which  pack  in  Mason  jars;  pour  hot 
vinegar  over  them.,  and  seal.  Mrs.  Oliyer  Hesson. 

Westminster,  Md. 

BOILED  PARSNIPS. 

Pare  parsnips,  cut  into  quarters,  put  them  into  a 
kettle  containing  a  piece  of  smoked  ham;  boil  rapidly 
until  tender.  Drain,  and  serve. 

BAKED  CAULIFLOWER. 

Boil  tender,  split  through  the  middle  with  a  sharp 
knife,  lay  the  cut  sides  downwards  in  the  baking 


HANOVER  COOK  BOOK.  77 

dish,  and  pour  over  and  around  it  a  cupful  of  drawn 
butter  sauce.  Sift  fine  bread  crumbs  on  top  and  set 
in  the  oven  until  it  begins  to  brown.  Serve  in  baking 
dish  with  cut  lemon. 

Mrs.  T.  J.  Little. 


CAULIFLOWER  TOMATO  SAUCE. 

Boil  a  fresh  cauliflower,  drain  and  place  on  a  hot 
dish.  Pour  over  it  a  cupful  of  tomato  sauce,  sprinkle 
with  fried  bread  crumbs,  add  lemon  juice  and  a 
small  bit  of  butter,  and  }  Ib.  of  grated  cheese.  Put 
in  oven  until  hot,  and  serve. 

Mrs.  C.  J.  Gitt. 


SALSIFY. 

Scrape  them,  and  throw  at  once  into  water,  to 
which  a  little  vinegar  has  been  added.  Then  boil 
in  fresh  water  until  it  has  evaporated,  add  butter, 
pepper  and  salt.  Mash  and  form  into  patties  and 
roll  in  bread  crumbs,  fry  the  same  as  an  oyster. 

Misses  Zeiber. 

CARROTS. 

Trim  the  carrots  and  boil  in  salted  water.  When 
done  drain  off  the  water.  Melt  1  tablespoonful  of 
butter  in  a  sauce  pan,  add  to  it.l  tablespoonful  each 
of  flour,  pepper,  salt,  grated  nutmeg,  a  pinch  of 
sugar  and  a  small  quantity  of  cream  or  milk.  Put 
in  the  carrots,  simmer  gently  a  few  minutes  and 
serve.  Misses  Zeiber. 


DREAM  CAKES. 

Cut  thin  slices  of  stale  bread,  spread  each  slice 
with  club  cheese  and  press  together  like  a  sandwich, 
brown  and  crisp  in  hot  butter.  Serve  immediately. 

Mrs.  S.  L.  Bixler. 


78  HANOVER  COOK  BOOK. 

CHEESE  TOAST.— A  TASTY  BREAKFAST. 

Cut  4  slices  of  bread,  4  inches  square.  Add  a 
little  salt,  and  4  tablespoonfuls  of  milk  to  2  well 
beaten  eggs,  1  egg  will  do.  Dip  each  slice  of  bread 
in  the  mixture  and  fry  a  light  brown  on  one  side. 
Have  ready  4  thin  slices  of  cream  cheese,  slip  one 
on  each  piece  of  bread  as  it  is  turned,  cover,  and  by 
the  time  the  under  side  of  the  bread  is  browned  the 
cheese  will  be  melted.  Garnish  with  parsley  and 
serve  on  hot  plates. 

Mrs.  Ella  Bellinger. 

MACARONI  WITH  CHEESE. 

J  Ib.  or  12  sticks  macaroni,  broken  into  1  in. 
lengths,  and  cooked  in  3  pints  boiling  salt  water  20 
minutes.  Turn  into  colander  and  pour  over  it  cold 
water;  drain.  Make  a  sauce  of  1  tablespoonful  each 
of  butter  and  flour  and  f  cup  hot  milk;  salt.  Put 
a  layer  of  grated  cheese  in  bottom  of  bake  dish, 
then  a  layer  of  macaroni,  and  one  of  sauce;  repeat 
until  all  is  used  and  cover  the  top  with  fine  bread 
crumbs,  bits  of  butter  and  grated  cheese.  Bake 
until  brown.  Miss  Blanch  Hostetter. 

CHEESE  FONDU. 

1  cup  rolled  crackers  or  bread  crumbs,  1  cup  milk, 
3  cups  grated  cheese,  2  eggs,  whites  beaten  seperately. 
Bake  20  minutes  in  quick  oven. 

M.  Elizabeth  Gitt. 

CHEESE  AU  GRATIN. 

Separate  4  eggs  and  beat  the  whites  to  a  fjoth, 
add  the  beaten  yolks,  |  teaspoonful  of  salt  and  a 
little  pepper,  1  cup  of  grated  cheese,  J  cup  of  milk 
and  2  tablespoonfuls  of  melted  butter.  Grease 
ramekins  with  butter  and  fill  with  the  mixture; 
sprinkle  with  a  light  covering  of  bread  crumbs,  and 
bake  in  a  moderate  oven  from  8  to  10  minutes. 

Mrs.  Harry  Shultz. 


HANOVER  COOK  BOOK.  79 

CHEESE  SOUFFLE. 

One-fourth  pound  grated  cheese,  2J  tablespoonfuls 
of  flour,  J  teaspoonful  of  salt,  1  cup  sweet  milk,  2 
eggs  separated,  add  beat-en  yolks  with  milk.  Then 
mix  with  the  cheese  and  flour,  1  teaspoonful  of  bak- 
ing powder,  and  stir  all  together,  adding  the  stiff 
beaten  whites  of  eggs  last.  Bake  in  a  moderate 
oven  \  to  f  of  an  hour,  or  until  brown. 

BLUSHING  BUNNY. 

One  can  tomato  soup,  one  cupful  finely  cut  cheese 
(one-fourth  pound),  one  teaspoonful  butter,  two 
eggs,  salt,  pepper  and  paprika.  Melt  the  butter 
in  a  pan,  add  the  soup  and  cheese.  When  the 
cheese  is  melted,  add  the  seasonings  and  the  eggs 
slightly  beaten.  Stir  until  thick  and  serve  imme- 
diately on  toast.  The  quantity  of  cheese  and  num- 
ber of  eggs  can  be  varied  to  suit  family  preferences, 
depending  on  how  cheesy  and  how  thick  it  is  liked, 

CHEESE  BALLS. 

Mix  1  cup  grated  cheese,  1  tablespoonful  flour 
pinch  of  salt  and  paprika  and  whites  of  2  eggs 
beaten  stiff.  Shape  into  small  balls  and  fry  in  deep 
fat. 

Mrs.  Lula  P.  Stover. 

MACARONI  AND  CHEESE. 

6  ozs.  macaroni,  2  tablespoonfuls  butter,  4  ozs. 
grated  or  chopped  cheese,  1  pt.  milk,  2  tablespoonfuls 
flour,  \  teaspoonful  soda.  Break  macaroni  in  \  in. 
pieces,  boil  rapidly  for  20  minutes,  drain,  throw  in 
cold  water  for  few  minutes.  Put  butter  in  sauce  pan, 
melt,  then  add  flour  and  milk,  stir  until  it  boils. 
Take  from  fire  add  cheese,  stir  until  smooth  and  add 
soda.  Stir  macaroni  into  cheese  dressing,  put  in 
baking  dish,  add  dash  pepper  and  salt,  sprinkle 
bread  crumbs  on  top,  place  here  and  there  small 
bits  butter;  bake  few  minutes  in  quick  oven. 

Mrs.  S.  L.  Bixler. 


80  HANOVER  COOK  BOOK. 

CHEESE  PUDDING. 

1  pint  milk,  3  eggs,  1  cup  bread  crumbs,  1  cup 
grated  English  cheese,  a  little  melted  butter,  pepper 
and  salt,  whites  of  eggs  beaten  light  and  added  last. 
Bake  1  hour.  Mrs.  Edgar  Slagle. 

RICE  CROQUETTES  WITH  ORANGE  SAUCE. 

Take  1  cup  of  rice,  scald  it;  bring  it  to  a  boil  and 
boil  10  minutes,  then  add  1  quart  of  milk  and  cook 
in  a  double  boiler  until  the  rice  has  absorbed  the 
milk,  add  4  tablespoonfuls  of  sugar  beaten  with 
the  yolks  of  4  eggs.  Form  into  cylinders,  dip  these 
in  egg  and  bread  crumbs  and  fry  in  hot  fat. 

ORANGE  SAUCE.— Grate  the  yellow  rind  of 
an  orange,  add  to  it  the  orange  juice,  mix  together 
i  cup  of  sugar  and  1  tablespoonful  of  flour,  add  J 
pint  of  boiling  water,  bring  to  a  boil,  add  the  orange 
juice  and  rind.  Serve  warm.  A.  B.  C. 

SPANISH  RICE. 

Take  boiled  rice  sufficient  to  fill  a  quart  baking 
dish,  add  1  large  cup  of  fresh  or  canned  tomatoes, 
a  lump  butter  size  of  walnut,  1  sweet  pepper  chopped 
fine,  first  removing  the  seeds,  cayenne  pepper  and 
salt  to  taste,  J  cup  grated  cheese  can  be  added. 
Bake  in  pudding  dish  for  an  hour  in  moderate  oven. 
Mrs.  Nancy  Hersh  Yeager, 

New  Oxford. 
RICE  FRITTERS. 

2  cups  cold  rice,  1  cup  flour,  1  egg,  1  teaspoonful 
baking  powder,  water  or  milk  to  make  a  stiff  batter. 
Fry  in  a  pan  in  hot  lard.  Cold  hominy  may  be 
used  in  the  same  manner. 

Mrs.  Oliver  Hesson. 

STEWED  CHESTNUTS. 

Blanch  1  quart  of  shelled  chestnuts  and  put  on 
to  boil  with  just  enough  water  to  cover  them.  Care 
should  be  taken  to  have  them  boil  slowly,  so  that 
they  remain  whole.  Should  it  be  necessary  more  hot 


HANOVER  COOK  BOOK.  81 

water  may  be  added  while  boiling.  When  tender, 
season  with  butter  the  size  of  an  egg,  \  cup  of  cream 
and  salt  to  taste.  Serve  as  a  vegetable  with  roast 
turkey.  Mrs.  C.  E.  Ehrhart. 

VIRGINIA  NOODLES. 

The  required  quantity  of  noodles  boiled  and 
drained.  Put  into  a  baking  dish  a  layer  of  noodles, 
then  a  layer  of  grated  cheese,  and  a  sprinkling  of 
salt  and  pepper,  then  another  lay  of  noodles  and  so 
on  till  the  dish  is  full.  Dot  with  butter  and  cover 
with  thin  slices  of  bread.  Beat  an  egg  and  add  to 

1  cup  of  sweet  milk  and  pour  over  the  contents  of 
the  dish.     Bake  in  a  rather  quick  oven  till  liquid 
is  set.  Mrs.  W.  A.  Korn. 

New  Oxford. 
ITALIAN  NOODLES. 

Make  noodles  of  3  eggs.  Shortly  before  serving 
boil  them  and  drain  off  their  broth.  Dress  with  the 
following:  \  Ib.  of  chopped  raw  beef,  1  chopped 
onion,  \  cup  of  chopped  tomato,  pepper  and  salt, 

2  whole  cloves.    Put  beef  and  onion  in  a  pan,  with 
butter,  add  tomato,  cloves,  and  seasoning,  and  boil 
about  \  hour.    If  tomatoes  are  not  juicy,  add  a  little 
water  to  the  above.  Mrs.  Laura  Beard. 

NOODLES  WITH  TOMATO  SAUCE. 

Sauce: — 1  quart  of  tomatoes,  1  large  onion.  Boil 
tomatoes  until  soft  and  rub  through  a  sieve.  Add 
finely  cut  onion.  Add  a  lump  of  butter  the  size  of 
a  small  egg.  Add  salt,  pepper,  and  a  large  teaspoon- 
ful  of  sugar. 

Noodles:: — Take  1  egg  and  add  1  tablespoonful  of 
water,  a  pinch  of  salt,  a  dash  of  red  pepper.  Add 
flour  to  make  a  very  stiff  dough.  Let  stand  for  a  few 
minutes.  Roll  very  thin,  cut  and  let  dry.  Then 
cook  for  20  minutes  in  boiling  salted  water.  Drain. 
Pour  the  sauce  over  the  noodles,  grate  2  ounces  of 
cheese  on  top  and  place  in  a  hot  oven  for  10  minutes. 
Fine  luncheon  dish.  Mrs.  J.  H.  Bittinger. 


82  HANOVER  COOK  BOOK. 


Salads  and  Dressings 


MAYONNAISE  DRESSING  WITHOUT  OIL. 

1  teaspoonful  ground  mustard,  2  tablespoonfuls 
sugar,  2  eggs,  f  cup  of  vinegar,  butter  size  of  walnut. 
Moisten  mustard  with  warm  water,  add  sugar, 
butter  and  beaten  eggs;  beat  well  then  add  vinegar, 
heating  well  again.  Put  on  stove  until  it  thickens 
then  on  ice  to  chill.  Mrs.  Black. 

FRENCH  DRESSING. 

4  tablespoonfuls  of  olive  oil,  1  tablespoonful  of 
vinegar,  stir  until  well  mixed,  then  add  salt  and 
pepper  to  taste,  and  pour  over  lettuce  just  before 
serving.  S.  Elizabeth  Lack, 

West  Chester,  Pa. 

ROQUEFORT  CHEESE— FRENCH  DRESSING. 

For  French  Dressing  put  4  tablespoonfuls  of  oil 
in  a  bowl,  add  3  tablespoonfuls  vinegar,  1  tea- 
spoonful  salt,  2  teaspoonfuls  sugar,  i  teaspoonful 
white  pepper.  Stir  this  5  minutes,  add  J  Ib.  Roque- 
fort cheese  crumbed.  Serve  on  lettuce. 

Mrs.  G.  D.  Gitt. 

SALAD  DRESSING. 

Mix  yolks  of  3  eggs  with  2  teaspoonfuls  of  salt, 
3  tablespoonfuls  of  sugar,  1  teaspoonful  mustard. 
Beat  well  then  add  2  tablespoonfuls  melted  butter, 
1  cup  thick  cream,  \  cup  hot  vinegar.  Cook  over 
water  like  custard.  This  will  keep  in  a  cool  place 
for  weeks.  Mrs.  R.  L.  Ehrhart. 


HANOVER  COOK  BOOK.  83 

FRUIT  SALAD  DRESSING. 

Cream  butter  the  size  of  a  walnut  with  J  cup  of 
sugar.  Beat  2  egg  yolks  and  add  the  juice  of  1 
orange  and  \  lemon.  Pour  this  into  the  butter  and 
sugar  and  cook  until  thick.  Cool.  Add  1  cup  of 
whipped  cream  when  ready  to  serve. 

Mrs.  C.  Stahr  Hamm, 

Kingsport,  Tenn. 

CHICKEN  SALAD. 

To  2  chickens  use  12  hard  boiled  eggs.  Work 
smooth  with  a  spoon,  stir  in  slowly  \  teacupful 
vinegar,  add  \  Ib.  butter,  melted,  1  teaspoonful 
mustard,  2  tablespoonfuls  sugar,  \  cup  sweet  cream, 
a  dash  of  red  pepper.  Beat  all  together,  let  come 
to  a  boil  and  set  away  to  cool.  Cut  chicken  and 
celery  fine,  equal  parts;  salt  and  mix.  Add  dressing 
just  before  serving. 

Mrs.  H.  M.  Stokes. 

CHICKEN  SALAD. 

The  white  meat  of  a  cold  boiled  or  roasted  turkey 
or  chicken,  f  same  quantity  of  chopped  celery, 
2  hard  boiled  eggs,  1  teaspoonful  salt,  1  teaspoonful 
pepper,  1  teaspoonful  made  mustard,  3  teaspoonfuls 
salad  oil,  1  raw  egg,  2  teaspoonfuls  white  sugar, 
and  \  cup  vinegar.  Mince  the  meat  well,  removing 
all  fat  and  skin,  cut  celery  \  in.  long.  Add  dressing. 

Mrs.  C.  M.  Stock. 

CHICKEN  SALAD. 

1  large  chicken  boiled,  when  cold  chop  into  a 
dish,  over  which  throw  a  towel  slightly  dipped  in 
cold  water  to  keep  the  meat  moist.  Have  a  heaping 
pint  of  cut  celery  and  put  the  celery  between  clean 
cloths  to  dry.  Take  1  tablespoonful  best  mustard, 
the  yolk  of  1  raw  egg,  drop  into  a  dish  large  enough 
to  hold  all  the  dressing,  beat  well  for  10  minutes, 
and  slowly  add  to  the  mustard,  1  tablespoon!  u 


84  HANOVER  COOK  BOOK. 

vinegar.  When  well  mixed  add  three-eighth  bottle 
of  oil,  a  drop  at  a  time,  always  stirring  the  same 
way.  Rub  the  yolks  of  6  hard  boiled  eggs  very 
smooth  and  stir  in  \  cup  vinegar.  Pour  this  mixture 
to  the  mustard,  oil,  etc.,  stirring  together  as  lightly 
as  possible.  Add  to  the  chicken  the  celery,  a  little 
yellow  pickle,  \  loaf  of  stale  bread  crumbs  and  the 
oil  taken  from  the  water  in  which  the  chicken  was 
boiled.  Salt  and  pepper  to  taste.  Put  the  dressing 
on  just  before  serving.  Virginia  Fitz. 


SALMON  SALAD. 

1  can  of  salmon,  picked  fine,  3  sweet  pickles,  and 
3  hard  boiled  eggs  chopped  fine,  4  crackers  rolled 
fine.  Mix  all  together. 

DRESSING. — \  cup  of  vinegar,  1  beaten  egg, 
2  teaspoonfuls  of  prepared  mustard,  \  cup  of  milk, 
1  tablespoonful  of  butter.  Cook  to  a  smooth  sauce 
and  when  cold  pour  on  the  above. 

Mrs.  Henry  Jones. 


SALMON  SALAD. 

1  can  salmon,  15  crackers  rolled  fine,  5  good  sized 
pickles  chopped  fine,  5  hard  boiled  eggs,  whites 
chopped  fine,  yolks  rubbed  fine  in  a  tablespoonful 
butter,  salt  and  pepper  to  taste,  vinegar  enough  to 
mix. 

SWEET  BREAD  SALAD. 

1  pint  sweet  breads,  put  into  boiling  water  with 
a  bay  leaf,  and  1  teaspoonful  salt,  and  simmer  about 
3  hrs.  Drain  and  immerse  in  cold  water  until  chilled. 
Take  chopped  celery  same  amount  as  sweet  breads. 
Add  some  English  walnuts  and  Malaga  grapes. 
Use  mayonnaise  with  oilve  oil,  and  when  adding 
this  to  ingredients,  add  a  little  whipped  cream. 

M.  Elizabeth  Gitt. 


HANOVER  COOK  BOOK.  85 

POTATO  SALAD. 

3  potatoes,  J  grated  onion,  2  hard  boiled  eggs, 
J  tablespoonful  salt,  small  amount  of  celery. 

DRESSING.— 1  egg,  1  tablespoonful  sugar,  | 
tablespoonful  butter,  \  tablespoonful  flour,  J  table- 
spoonful  mustard,  J  pint  vinegar,  J  pint  milk,  \ 
tablespoonful  salt.  Beat  egg,  then  add  mustard, 
flour,  sugar,  salt;  beat  and  add  vinegar  and  stir  well, 
then  add  milk  slowly,  put  over  fire  and  stir;  when 
thick  as  custard,  add  butter,  and  pour  over  salad. 

Mrs.  Ed.  Michael. 

POTATO  SALAD. 

6  cold  boiled  potatoes  of  medium  size,  \  medium 
sized  onion,  1  tablespoonful  finely  cut  parsley, 
4  tablespoonfuls  olive  oil,  2  tablespoonfuls  vinegar, 
salt  and  pepper.  Slice  potatoes,  onion  and  parsley 
in  a  bowl.  Mix  salt,  pepper  and  olive  oil  thoroughly, 
then  add  vinegar.  Stir  well  and  pour  over  potatoes, 
etc.  Toss  all  well  with  fork  so  that  dressing  is  well 
mixed  thoroughly.  Let  stand  1  hour  and  serve  very 
cold.  Mrs.  Aimee  Wirt  Winebrenner. 

POTATO  SALAD. 

10  good  sized  boiled  potatoes,  2  hard  boiled  eggs, 
2  onions,  2  bunches  celery,  pepper,  salt  and  sugar 
to  taste. 

DRESSING. — 1  teacupful  vinegar,  \  cup  water, 

1  tablespoonful  mustard,  butter  the  size  of  an  egg. 
Boil  all  together  and  when  cool  stir  in  cup  sweet 
cream.  Mrs.  J.  J.  Schmidt. 

CABBAGE  SALAD. 

Cut  part  of  a  head  of  cabbage  into  slices,  also 

2  green  peppers.    Sprinkle  the  cabbage  and  peppers 
with  a  little  salt,  and  mix  thoroughly.     Pour  over 
salad  dressing,  or  dress  with  oil  and  vinegar. 

Mrs.  A.  R.  Broiback. 


86  HANOVER  COOK  BOOK. 

CABBAGE  SALAD  WITH  BOILED  DRESSING. 

Cut  a  head  of  cabbage  fine.  Heat  in  a  sauce  pan 
1  cup  of  vinegar,  tablespoonful  of  butter,  1  of  sugar, 
^  tablespoonful  of  made  mustard,  salt  and  pepper. 
In  a  second  vessel  heat  two-thirds  of  a  cup  of  milk, 
stir  into  it  2  beaten  eggs  and  cook  until  they  begin 
to  thicken.  When  the  vinegar  boils  pour  on  the 
shredded  cabbage,  pour  all  back  into  the  sauce  pan ; 
stir  1  minute  with  a  silver  fork,  add  the  boiled  milk 
and  eggs  and  stir  well,  stir  into  a  covered  bowl  and 
set  where  it  will  cool  suddenly.  Serve  in  a  glass  dish. 

Mrs.  A.  M.  Wolf. 

CABBAGE  SALAD. 

Shave  a  hard  white  head  of  cabbage  into  small 
strips,  take  the  yolks  of  3  well  beaten  eggs,  1J  cups 
of  good  cider  vinegar,  2  teaspponfuls  of  thick  cream, 
1  teaspoonful  of  mustard  mixed  in  a  little  boiling 
water;  salt  and  pepper  to  suit  the  taste.  Mix  all 
but  the  eggs  together  and  let  it  boil,  then  stir  in 
the  eggs  rapidly;  stir  the  cabbage  into  the  mixture, 
and  stir  well.  Mrs.  F.  M.  Miller, 

New  Oxford,  Pa. 

FRENCH  SLAW. 

Cut  your  cabbage,  salt  and  let  stand  for  1  hour, 
drain,  add  sugar,  vinegar,  mustard,  celery,  pepper 
to  suit  taste.  Jar. 

Mrs.  Geo.  H.  Grove. 

CREAM  SLAW. 

One-half  head  cabbage,  1  cup  thick  sweet  cream, 
J  cup  sugar,  vinegar  and  salt.  Cut  cabbage  quite 
fine,  add  cream  and  sugar.  Beat  all  together  with 
fork  until  very  light  and  foamy,  then  add  vinegar 
to  taste  and  little  salt  and  beat  again.  Cabbage, 
cream  and  vinegar  must  be  very  cold  before  using. 
Sour  cream  can  be  used,  but  sweet  cream  preferred. 

Mrs.  Cora  Graybill. 


HANOVER  COOK  BOOK.  87 

EGG  SALAD. 

One  half  dozen  eggs  and  J  doz.  sweet  pickles. 

DRESSING. — 1J  cups  vinegar  and  water,  2  or 
3  heaping  tablespoonfuls  of  sugar,  teaspoonful  of 
salt,  lump  of  butter  the  size  of  an  egg.  Boil  and 
pour  over  the  beaten  yolks  of  2  eggs,  set  on  the  stove 
and  boil  a  few  minutes,  then  add  a  pinch  of  cayenne 
pepper  and  a  little  mustard,  mixed  in  water,  and  7 
teaspoonful  cornstarch,  mixed  in  water,  boil  a  few 
minutes,  take  off  the  stove  and  pour  into  the  beaten 
whites  of  2  eggs,  set  aside  until  cold.  Cut  the  hard 
boiled  eggs  and  pickles  into  dice,  then  pour  the 
dressing  over  them,  add  a  few  tablespoonfuls  of 
whipped  cream.  This  makes  it  look  dainty  and 
nice.  Garnish  the  dish  with  finely  cut  lettuce. 

Mrs.  Paul  Winebrenner. 

BEET  SALAD. 

Boil  6  small  beets  until  tender,  and  when  cold 
chop  them.  Boil  6  eggs  hard  and  remove  the  whites 
from  three  of  them  to  garnish,  chop  the  rest  of  the 
eggs,  but  not  in  with  the  beets.  Salt  and  pepper  the 
beets  and  eggs,  after  they  are  chopped,  and  mix 
them  together  very  lightly.  Put  in  a  dish  and  pour 
over  them  any  good  salad  dressing.  Granish  the  top 
with  rings  cut  off  the  whites  of  the  three  eggs. 

Mrs.  A.  R.  Brodbeck. 

ASPARAGUS  VINEGARETTE. 

For  1  qt.  take  4  cucumbers,  1  raw  onion,  1  table- 
spoonful  capers,  1  bunch  parsley,  2  doz.  olives. 
Chop  all  together  then  add  J  pt.  vinegar  and  oil, 
(i  pt.  water  if  vinegar  is  strong.)  Season  with  salt 
and  pepper.  Pour  over  cold  asparagus. 

Mrs.  Howard  Young. 

ASPARAGUS  SALAD. 

Take  tips  from  1  Ib.  cold  cooked  asparagus,  cut 
1  cucumber  into  thin  slices.  Let  stand  1  hr.  in  cold 


88  HANOVER  COOK  BOOK. 

water,  add  J  teaspoonful  salt.     Mix  lightly  with 
tips,  cover  with  mayonnaise  on  lettuce. 

STUFFED  TOMATO  SALAD. 

Hollow  whole  tomato,  and  fill  with  cut  celery, 
red,  green  -and  yellow  sweet  peppers.  Season  with 
salt  and  pepper.  Cover  with  mayonnaise  dressing. 
Serve  on  lettuce  leaves. 

Mrs.  Howard  Young. 

TOMATO  ASPIC. 

Soak  1  box  gelatine  in  1  pt.  cold  water  2  minutes, 
add  2  pints  tomato  juice,  heated.  Season  with  salt 
and  pepper.  Put  into  molds.  Serve  on  lettuce 
leaves.  Mrs.  Geo.  D.  Gi'tt. 

TOMATO,  CELERY  AND  PEPPER  SALAD. 

Select  large,  firm  tomatoes.  Make  three  cross 
cuts  half  way  into  tomatoes,  giving  a  scalloped 
effect.  Fill  centers  with  chopped  celery  and  red 
and  green  peppers  salted  to  taste.  Place  on  let- 
tuce leaves  and  pour  over  all  French  or  May- 
onnaise dressing. 

Mrs.  Howard  Hoke. 

TOMATO  SALAD. 

Remove  inside  of  large  tomatoes  and  in  the  cup 
thus  formed  place  finely  chopped  cabbage  which 
has  first  been  seasoned  with  celery  salt,  a  dash  of 
pepper,  salt,  and  vinegar. 

DRESSING.— Cover  pulp  with  water  and  boil 
until  soft.  Strain  and  add  lump  of  butter,  salt  and 
pepper.  Thickeh  with  flour  to  the  consistency  of 
cream.  Serve  on  lettuce  leaves. 

Mrs.  0.  H.  Hostetter. 

TOMATO  SALAD. 

6  good  sized  tomatoes  peeled  and  cut  into  small 
pieces,  2  onions  chopped  fine,  2  hard  boiled  eggs  cut 


HANOVER  COOK  BOOK.  89 

into  blocks.  Make  a  dressing  of  sour  cream  and 
vinegar,  using  less  vinegar  than  cream,  a  little  sugar, 
pepper  and  salt.  Pour  the  dressing  over  the  tomato, 
onion  and  egg. 

Mrs.  Henry  Jones. 

TOMATO  AND  CELERY  SALAD. 

2  tomatoes,  or  canned  tomatoes  may  be  used, 
1  large  stalk  celery,  3  hard  boiled  eggs,  3  tablespoon- 
fuls  olive  oil,  2  tablespoonfuls  vinegar,  1  scant  tea- 
spoonful  salt,  |  teaspoonful  dry  mustard,  \  teaspoon- 
ful  sugar.  Mash  hard  boiled  yolks  of  eggs,  add  to 
them  salt,  sugar,  mustard,  olive  oil  and  vinegar. 
Stir  until  smooth.  Cut  up  in  fine  pieces  tomatoes, 
celery,  and  hard  boiled  whites  of  eggs.  Pour  over 
this  the  dressing  and  let  stand  a  while  before  serving 
on  lettuce. 

Mrs.  Aimee  Wirt  Winebrenner. 

SURPRISE  SALAD. 

Remove  inside  of  large  tomatoes  and  in  the  cups 
thus  formed  place  a  hard  boiled  egg  with  the  shell 
removed.  Cover  with  a  salad  dressing  and  serve 
on  lettuce  leaves. 

Mrs.  0.  H.  Hostetter. 

SHRIMP  AND  TOMATO  SALAD. 

Take  1  small  tomato  quartered  for  each  plate 
on  lettuce,  surround  with  shrimp,  serve  with  dress- 
ing. Mrs.  Charles  Billmyer. 

DRESSING. 

Take  yolk  of  1  hard  boiled  egg  and  1  raw  egg; 
mix  very  smoothly  together  in  ice  cold  bowl,  then 
add  by  degrees  J  cup  oil,  a  few  drops  at  a  time. 
Stir  with  wooden  spoon.  When  oil  is  half  used  add 
1  teaspoonful  salt,  then  use  remaining  oil.  If  sauce 
becomes  too  thick  thin  with  vinegar  or  lemon.  Add 
last  \  teaspoonful  English  mustard. 

Mrs.  Charles  Billmyer. 


90  HANOVER  COOK  BOOK. 

WINTER  SALAD. 

1  head  lettuce,  2  lemons,  3  jufcy  apples,  and  1 
stalk  celery.  Pare  apples  and  cut  in  slices,  treat 
lemon  likewise.  Mix  thoroughly  with  finely  chopped 
celery,  and  cover  with  a  mayonnaise  dressing.  Serve 
on  lettuce  leaves. 

WALDORF  SALAD. 

Take  equal  parts  of  chopped  celery,  apples,  and 
nuts;  hickory  nuts  are  best.  Mix  with  a  dressing 
made  with  the  yolks  of  5  eggs,  J  cup  vinegar,  salt, 
pepper,  and  1  teaspoonful  of  sugar.  Cook  until 
it  thickens,  but  do  not  boil.  Thin  with  cream. 

Mrs.  Frank  Bussom. 

BANANA  SALAD. 

Cut  bananas  into  three  parts,  dip  into  mayonnaise, 
and  roll  in  ground  nuts. 

Mrs.  Frank  Bussom. 


PINEAPPLE  SALAD. 

Halves  of  Hawaiian  pineapples  on  lettuce  leaves. 
Pour  over  them  French  dressing,  and  place  Maras- 
chino cherries  on  top  of  slices. 

Mrs.  Howard  Hoke, 

Harrisburg,  Pa. 

FRUIT  AND  NUT  SALAD. 

2  large  oranges,  2  apples,  1  banana,  few  white 
grapes,  1  doz.  almonds,  J  doz.  English  walnuts 
or  shell-barks.  Take  pulp  and  juice  of  oranges, 
cut  apples,  banana,  white  grapes,  and  nuts  in  small 
pieces.  Mix  all  together,  add  sugar  if  desired.  Serve 
in  cups  of  half  orange  skins.  Put  on  ice  to  chill. 

Mrs.  Black. 


HANOVER  COOK  BOOK.  91 

FRUIT  SALAD. 

3  oranges  and  1  cup  pineapple  cut  in  small  pieces, 
1  tumbler  preserved  white  cherries,  1  Ib.  Malaga 
grapes  and  sprinkle  cocoanut  on  top.     Sweeten  to 
taste.  Mrs.  W.  F.  Sheeley. 

FRUIT  SALAD. 

2  oranges,  2  bananas,  12  English  walnuts,  1  hea4 
lettuce,  mayonnaise.  Wash  and  put  the  lettuce  to 
crisp.  Peel  oranges  and  cut  in  small  pieces;  peel 
bananas  and  cut  in  thin  slices.  Arrange  lettuce  for 
individual  serving;  place  a  layer  of  bananas,  then 
oranges;  dress  with  the  mayonnaise,  garnish  with  the 
English  walnuts  broken  into  small  pieces  or  halves, 
as  you  like.  Mrs.  E.  Bellinger. 

FRENCH  FRUIT  SALAD. 

2  oranges,  2  bananas,  12  English  walnuts,  1  head 
lettuce,  and  mayonnaise.  Wash  and  put  the  lettuce 
in  cold  water.  Peel  the  oranges,  cut  into  slices, 
remove  the  seeds,  then  cut  the  lettuce  into  small 
pieces.  Peel  the  bananas  and  cut  crosswise  into  thin 
slices.  Crack  the  nuts  and  break  the  meats  into 
small  pieces.  Arrange  the  lettuce  for  individual 
serving,  place  a  layer  of  bananas,  then  oranges, 
then  bananas  in  each  lettuce  cup,  and  dress  with 
the  mayonnaise.  Garnish  with  the  nuts  and  serve. 

Mrs.  F.  M.  Miller, 
New  Oxford,  Pa. 

TWENTY-FOUR  HOUR  SALAD. 

4  egg  yolks,  juice  of  one  lemon,  J  cup  cream.    Put 
this  in  a  double  boiler  and  cook  unt^l  thick.    When 
cold  add  the  following:     \  pint  whipped  cream,  1 
pound  white  grapes  cut  in  halves,  10  cents  worth  of 
almonds  which  have  been  blanched,  10  cents  worth 
of  marsmellows,  1  small  can  of  pineapple.     Keep  in 
cool  place  about  24  hours.     This  will  serve  eight 
people.  Mrs.  Emil  J.  Stout. 


92  HANOVER  COOK  BOOK. 

FRUIT  SALAD  WITH  DRESSING. 

1  medium  sized  pineapple,  3  oranges  and  3  ba- 
nanas. Cut  fruit  into  small  cubes,  pour  dressing 
over  and  stand  on  ice  for  half  an  hour  before  serving. 

DRESSING.— 2  eggs,  J  cup  light  colored  fruit 
syrup,  i  cup  sugar,  J  cup  lemon  juice.  Beat  eggs 
and  sugar,  add  fruit  juice  and  lemon  juice.  Stir 
constantly  in  a  double  boiler  until  it  begins  to  thick- 
en. Cool,  beat  a  little  and  serve  on  the  sliced  fruit. 

Mrs.  H.  D.  Becker. 


CELERY  AND  NUT  SALAD. 


Chop  fine  1  bunch  celery  and  \  Ib.  English  walnut 
kernels.  Salt  and  pepper  to  taste.  Mix  and  after 
placing  on  lettuce  nests  and  adding  French  dressing, 
place  halves  of  white  grapes  seeded  over  top  of 
salad.  Use  French  dressing. 

Mrs.  Howard  Hoke, 
Harrisburg,  Pa. 


CHEESE  AND  NUT  SALAD. 


Cake  of  Philadelphia  cream  cheese.  English 
walnut  kernels.  Beat  cheese  to  a  soft  cream;  chop 
kernels  in  meat  chopper.  Mix  with  cheese  and 
make  into  balls  and  place  two  on  nests  of  lettuce 
leaves.  Use  French  dressing.  This  salad  is  very 
nice  when  the  nuts  are  left  in  halves  and  placed  on 
sides  of  cheese  balls. 

Mrs.  Howard  Hoke, 

Harrisburg,  Pa. 


HANOVER  COOK  BOOK.  93 

NUT  SALAD. 

1  cup  of  nuts,  1  cup  of  apples  chopped  fine,  J  cup 
of  celery  cut  fine.  Mix  thoroughly  and  when  ready 
to  serve,  pour  over  the  mixture,  mayonnaise  dressing. 

Mrs.  Wesley  Myers. 

CHESTNUT  SALAD. 

Blanche  1  pint  of  shelled  chestnuts,  and  boil 
slowly  in  salted  water  until  tender.  Drain  and 
allow  to  cool.  To  the  chestnuts  add  an  equal 
quantity  of  celery  cut  fine.  Mix  with  a  mild  may- 
onnaise dressing  and  serve  on  lettuce  leaves. 

Mrs.  C.  E.  Ehrhart. 


94  HANOVER  COOK  BOOK. 


Pickles,  Etc. 


SWEET  PICKLE  FOR  ALL  KINDS  OF  FRUIT. 

First  pare  the  fruit  and  drop  in  a  pan  of  water. 
For  each  7  pounds  of  fruit  prepare  a  ^  syrup  from 

3  pounds  granulated   sugar  and   1   pint  of  good 
vinegar.    Boil  the  fruit  in  clear  water  until  it  can 
be  pierced  with  a  fork,  then  drop  them  in  the  boiling 
syrup  and  pour  in  from  1  to  2  tablespoonfuls  of 
the  mixed  spices,  or  whole  spic"e,  to  suit  taste.    Seal 
in  air  tight  jars.     The  less  cooking  you  give  the 
fruit  the  lighter  the  color  of  pickles  will  be. 

Anna  E.  Harlacher. 

CHILI  SAUCE. 

24  ripe  tomatoes,  10  onions,  cut,  6  green  peppers, 
cut,  4  tablespoonfuls  salt,  8  tablespoonfuls  sugar, 

4  teaspoonfuls  of  cinnamon,  4  teaspoonfuls  of  cloves, 
4  teaspoonfuls  of  ginger,  8  teacupfuls  of  vinegar. 
Boil  slowly  2  hours  in  a  porcelain  kettle.     Spices 
must  be  ground.    Tomatoes  peeled. 

Mrs.  Henrietta  Stahl. 

CHILI  SAUCE. 

1  peck  ripe  tomatoes,  12  onions,  5  peppers,  5  table- 
spoonfuls  sugar,  4  tablespoonfuls  salt,  1  tablespoonful 
mustard,  1  tablespoonful  ginger,  1  tablespoonful 
cloves,  1  tablespoonful  allspice,  1  tablespoonful 
celery  seed.  Boil  1  hour,  add  5  cups  vinegar,  boil 
an  hour  longer.  Bottle  while  hot. 

Amelia  Fisher. 


HANOVER  COOK  BOOK.  95 

CHILI  SAUCE. 

Remove  seeds  from  1J  pks.  of  ripe  tomatoes, 
cut  into  halves,  cook  soft,  strain  through  a  colander, 
and  measure.  To  5  qts.  of  tomatoes  add  18  chopped 
sweet  peppers  with  the  seeds,  6  chopped  sharp 
peppers,  12  onions  cut  fine,  3  cups  of  vinegar,  3 
cups  of  sugar,  4  tablespoonfuls  of  salt,  4  tablespoon- 
fuls  of  celery  seed,  3  tablespoonfuls  of  mustard 
seed,  3  tablespoonfuls  of  cinnamon,  1  grated  nutmeg. 
Cook  till  thick. 

Mrs.  Harry  Stair. 

PICCALILLI. 

1  qt.  lima  beans  (large  and  small),  kidney  or  soup 
beans,  6  stalks  celery,  4  heads  cauliflower,  2  heads 
cabbage,  peppers  (red,  green  and  yellow),  3  doz. 
pickles,  6  carrots,  1  qt.  onions,  1  qt.  green  tomatoes, 
1  qt.  vinegar  to  1  cup  of  sugar,  spices  to  taste. 

Mrs.  Edw.  F.  Redding. 

CHOW-CHOW. 

Chop  1  pk.  green  tomatoes,  \  peck  ripe  tomatoes, 
6  onions,  3  small  heads  of  cabbage,  1  dozen  green 
peppers,  seeds  removed,  3  red  peppers,  seed  removed. 
Sprinkle  with  salt,  and  put  in  a  coarse  bag.  Drain 
over  night.  In  the  morning  put  in  the  porcelain 
lined  kettle  with  2  pounds  brown  sugar,  \  teacup 
grated  horse-radish,  1  tablespoonful  each  ground 
black  pepper  and  mustard,  whole  white  mustard 
seed,  mace  and  celery  seed.  Cover  with  vinegar  and 
boil  till  clear.  Seal  in  jars. 

Anna  E.  Harlacher. 

CHOW-CHOW. 

1  pk.  green  tomatoes,  \  pk.  ripe  tomatoes,  3  heads 
cabbage,  \  doz.  green  peppers,  \  doz.  red  peppers. 
Cut  all  and  sprinkle  with  1  cupful  salt,  let  stand  all 
night,  next  day  strain  and  add  3  Ibs.  of  sugar,  1  tea- 
cupful  grated  horse-radish,  cover  with  vinegar  and 


96  HANOVER  COOK  BOOK. 

let  come  to  a  boil,  then  add  1  tablespoonful  black 
pepper,  1  tablespoonful  ground  mustard  and  1  table- 
spoonful  of  mustard  seed,  1  tablespoonful  ground 
cloves,  1  tablespoonful  mace,  and  one  tablespoonful 
celery  seed,  2  stalks  celery,  2  cents  worth  tumeric, 
1J  quarts  lima  beans  (boiled). 

Mrs.  Sharon  Smith. 


CHOW-CHOW. 

6  large  white  onions,  6  large  sweet  peppers,  red 
and  green,  1  head  of  cabbage,  i  peck  green  tomatoes, 
2  doz.  medium  sized  cucumbers,  1  bunch  celery, 
1  head  of  cauliflower,  1  pint  small  onions,  and  about 
50  little  pickles.  Slice  the  onions,  cabbage  and 
tomatoes  on  slaw  cutter.  Cut  the  peppers  and 
cucumbers  into  small  pieces.  Put  all  of  these  with 
the  cauliflower  into  strong  salt  water  and  boil  until 
tender,  but  not  too  soft.  Then  drain  well  through 
a  sieve  or  colander.  Put  back  into  the  kettle  with 
the  small  onions,  celery  and  little  pickles.  The  small 
pickles  should  stand  in  salt  water  several  times 
before  adding.  Add  to  this  J  pound  of  white  mustard 
seed,  tablespoonful  of  celery  seed,  handful  each  of 
cinnamon  bark  and  whole  allspice,  some  mace  and 
pint  of  grated  horse-radish,  \  gallon  of  cider  vinegar. 
Mix  up  some  yellow  mustard  and  add  half  a  tea- 
spoonful  of  tumeric,  sweeten  with  brown  sugar  to 
taste.  Mix  all  well  and  let  come  to  a  boil,  then 
pack  in  jars,  having  the  pickle  well  covered  with 
the  vinegar.  Mrs.  Paul  Winebrenner. 


GREEN  TOMATO  PICKLE. 

Slice  J  pk.  green  tomatoes,  6  or  8  red  and  green 
peppers,  salt  and  let  stand  over  night.  Take  1  qt. 
vinegar,  1  cup  of  sugar,  1  tablespoonful  whole 
cloves,  mustard  and  celery  seed,  boil  this  well, 
squeeze  tomatoes  out  of  salt  water,  put  in  vinegar, 
boil  i  hour,  bottle  hot. 

Mrs.  J.  P.  Barnitz. 


HANOVER  COOK  BOOK.  97 

GREEN  TOMATO  PICKLE. 

Slice  1  pk.  green  tomatoes  and  1  doz.  onions, 
sprinkle  with  salt  and  let  them  stand  24  hours. 
Strain  off  the  brine  and  add  3  tablespoonfuls  of 
ginger  root  and  the  following:  3  tablespoonfuls  black 
mustard  seed,  3  tablespoonfuls  white  mustard  seed, 
2  tablespoonfuls  unground  allspice,  1  tablespoonful 
bruised  cloves,  1  tablespoonful  cayenne  pepper, 
2  tablespoonfuls  black  pepper,  2  tablespoonfuls 
celery  seed,  1  tablespoonful  tumeric,  1J  Ibs.  sugar. 
Mix  well  the  above  spices  after  salting  the  tomatoes 
and  onions,  put  in  a  kettle  by  layers.  On  each  layer 
sprinkle  a  covering  of  spices  and  sugar.  After  these 
alternate  layers  of  fruit  and  spices  have  been  laid 
.fill  up  the  kettle  with  good  cider  vinegar  and  let 
H  simmer  on  the  stove  until  it  looks  clear. 

Mrs.  John  A.  Cremer. 


GREEN  TOMATO  MINCE  MEAT. 

7  Ibs.  of  green  tomatoes,  chop  and  drain,  3  Ibs.  of 
apples,  chopped,  2  Ibs.  of  raisins,  6  Ibs.  of  brown 
sugar,  1  pint  of  vinegar,  2  tablespoonfuls  of  cinna- 
mon, and  1  teaspoonful  each  of  cloves,  allspice, 
salt  and  nutmeg.  Pour  1  quart  of  cold  water  over 
the  tomatoes  and  boil  two  hours.  Add  the  rest  and 
cook  until  done, — about  f  of  an  hour.  This  is  very 
good  for  pies. 

Mrs.  C.  P.  Wolcott. 


MIXED  PICKLES. 

1  qt.  onions,  1  qt.  lima  beans,  4  sweet  peppers, 

1  hot  pepper,  150  pickles,  4  heads  cauliflower,  4 
bunches  celery,  3  cts.  worth  mustard  seed,  3  cts. 
worth  celery  seed,  3  cts.  worth  ground  mustard, 

2  cts.  worth  tumeric,  2  qts.  vinegar,  2  Ibs.  brown 
sugar,  cloves  and  cinnamon  bark.    Boil  each  sepa- 
rately in  salt  water. 

Mrs.  J.  J.  Schmidt. 


98  HANOVER  COOK  BOOK. 

VIRGINIA  CABBAGE  PICKLE. 

3  large  heads  of  cabbage  cut  very  fine,  6  red  pep- 
pers, 1  tablespoonful  celery  seed,  1  tablespoonful 
white  mustard,  li  tablespoonfuls  mixed  spices,  1 
tablespoonful  tumeric,  J  gal.  vinegar,  3  Ibs.  brown 
sugar.  Salt  the  cabbage  for  1  hour,  heat  vinegar, 
sugar  and  tumeric,  drain  cabbage  and  put  in  hot 
vinegar,  and  heat  well  but  not  boil,  then  put  in 
jars  and  seal.  Mrs.  John  A.  Cremer. 

MUSTARD  PICKLE. 

1  head  cabbage,  2  heads  cauliflower,  1  quart  lima 
beans,  1  quart  small  onions,  J  pk.  string  beans,  4 
sweet  peppers,  3  bunches  celery,  2  teaspoonfuls 
tumeric,  2  teaspoonfuls  mustard  seed,  2  teaspoonfuls 
celery  seed,  whole  cloves  and  a  little  cinnamon  bark, 
1  glass  of  German  mustard,  2  quarts  small  pickles. 
Boil  the  cauliflower,  cabbage,  string  beans  and 
lima  beans  in  salt  water  until  tender.  Salt  cucum- 
bers, onions  and  peppers.  Sugar  to  taste;  vinegar 
to  cover.  Mrs.  Ezra  Bair. 

MUSTARD  PICKLE. 

Take  2  qts.  each  of  cucumbers,  green  tomatoes, 
cabbage  and  onions.  Chop  coarsely  and  mix  all 
together.  Boil  in  weak  salt  water  until  tender, 
then  drain  over  night. 

DRESSING:— Take  2  qts.  vinegar,  2  Ibs.  sugar, 
j  Ib.  ground  mustard,  \  cup  flour,  \  tablespoonful 
tumeric.  Boil  and  pour  over  pickles. 

Mrs.  Clayton  Hollinger, 
Abbottstown,  Pa. 

MIXED  PICKLE. 

One-fourth  peck  of  sliced  green  tomatoes,  2  doz. 
cucumbers,  J  peck  of  string  beans,  1  qt.  o;f  small 
onions,  2  heads  of  cauliflower,  3  green  peppers,  5 
cts.  worth  of  mustard  seed,  5  cts.  worth  of  celery 
seed,  1  tablespoonful  of  tumeric,  a  few  whole  cloves, 


HANOVER  COOK  BOOK.  99 

and  1  tablespoonful  of  brown  sugar.  Salt  tomatoes 
and  cucumbers  over  night,  drain  next  morning. 
Boil  lima  beans  and  cauliflower  soft.  Mix  all  to- 
gether, cover  with  vinegar  and  bring  to  a  good  boil 
and  seal. 

Mrs.  Henry  Miller. 

MIXED  PICKLES. 

One-fourth  peck  string  beans,  |  pk.  green  to- 
matoes, 1  qt.  small  onions,  J  pk.  small  pickles,  2 
heads  cauliflower,  6  peppers,  red,  green,  and  yellow, 
2  stalks  celery,  1  pt.  lima  beans,  1  pt.  cabbage,  cut 
fine,  5  cts.  worth  celery  seed,  5  cts.  worth  mustard 
seed,  2  cts.  worth  tumeric  powder,  2  oz.  ground 
mustard,  2  oz.  cinnamon,  5  cts.  worth  cloves,  2  Ibs. 
brown  sugar,  3  qts.  vinegar,  5  cts.  worth  black  pepper. 
Boil  the  lima  beans,  string  beans,  cauliflower,  celery 
until  tender  in  strong  salt  water  and  drain.  Scald 
with  3  or  4  coverings  of  boiling  water,  the  green 
tomatoes,  (diced)  small  onions,  and  canteloupe. 
Season  well  with  salt.  Soak  over  night  the  pickles 
and  cabbage  in  strong  salt  water,  drain  that  off  and 
mix  all  together,  with  the  seeds.  Mix  well  the  ground 
spices  and  add;  boil  sugar  and  vinegar  and  pour 
over  pickle  and  seal.  Mrs.  H.  W.  Hart. 

CORN  CHOW-CHOW. 

1  qt.  of  vinegar,  1  qt.  of  string  beans,  \  doz.  red 
peppers,  1  pt.  of  lima  beans,  1  pt.  of  small  onions, 
1  doz.  ears  of  corn,  2  tablespoonfuls  of  salt,  \  Ib. 
of  sugar,  \  Ib.  of  mustard.  Mix  mustard  and  vinegar 
and  bring  to  a  scald.  Cook  separately  the  corn, 
onions,  and  beans  till  tender.  Put  all  the  ingredients 
together,  boil  only  5  minutes  and  seal. 

Mrs.  Samuel  Althoff. 

CUCUMBER  CHOW-CHOW. 

1  doz.  large  cucumbers,  4  large  onions,  and  1  small 
sharp  pepper,  cut  fine,  and  lightly  salted  over  night. 
In  the  morning  squeeze  out,  add  1  small  bunch  of 


100  HANOVER  COOK  BOOK. 

celery  cut  fine,  some  celery  seed,  and  yellow  mustard 
seed.  Cover  with  vinegar  and  heat  all  together, 
but  do  not  let  come  to  a  boil.  Jar  hot. 

Mrs.  Wm.  Shultz. 

CUCUMBER  CHOW-CHOW. 

\\  doz.  large  cucumbers,  cut  into  small  pieces, 
3  sweet  peppers,  red  or  green,  }  peck  of  white  onions, 
Salt  cucumbers  and  onions  over  night,  separately, 
using  f  pint  of  salt.  In  the  morning  drain  as  dry  as 
possible,  add  1  Ib.  of  sugar,  }  pz.  of  celery  seed,  J 
oz.  mustard  seed,  and  \  pk.  ripe  tomatoes  to  the 
cucumbers  and  onions  and  peppers,  cover  with 
vinegar  and  boil  until  tender,  and  thick.  About 
5  minutes  before  removing  from  fire  add  2  table- 
spoonfuls  of  mustard  moistened  with  vinegar.  Stir 
well  while  boiling. 

Mrs.  Kate  W.  Himes, 

New  Oxford,  Pa. 

CUCUMBER  PICKLES. 

Soak  pickles  over  night  in  salt  water.  In  morning 
put  in  brass  kettle  and  cover  with  good  cider  vinegar. 
Use  mustard  and  celery  seed  to  your  own  judgment. 
Piece  alum  size  of  pea,  also  few  slices  horse-radish. 
Put  on  fire  until  pickles  are  green,  remove  at  once, 
pour  out  of  brass  kettle  and  bottle. 

Mary  Zinn. 

CUCUMBER  PICKLES. 

To  100  cucumbers,  medium  size,  take  teacupful 
fine  salt.  Wash  cucumbers,  pack  in  stone  jar; 
sprinkle  salt  over  them.  Scald  with  boiling  water 
to  cover,  let  stand  over  night.  Drain  or  dry  them; 
pack  in  glass  jars,  spice  with  red  pepper  pods,  whole 
black  pepper  grains,  sliced  horse-radish,  and  J  cup 
small  onions.  Boil  pure  cider  vinegar,  cover  cucum- 
bers and  seal. 

Mrs.  McC.  Davidson. 


HANOVER  COOK  BOOK.  101 

COLD  CATSUP. 

Pare  J  pk.  tomatoes  without  scalding,  cut  them 
as  fine  as  you  like.  Then  drain  and  add  1  qt.  wine 
vinegar,  1  red  pepper,  2  tablespoonf  uls  black  mustard 
seed,  3  tablespoonf  uls  yellow  mustard  seed,  a  little 
grated  horse-radish,  salt  and  cayenne  pepper  to 
taste.  Mrs.  N.  B.  Carver. 

TOMATO  CATSUP. 

1  pk.  tomatoes,  boiled  and  strained  through  a 
sieve.  Add  J  cup  black  pepper,  \  cup  celery  seed, 
\  teaspoonful  ground  cloves.  Tie  these  in  a  bag. 
4  onions  cut  fine,  \  cup  salt,  \\  pts.  vinegar,  f  Ib. 
brown  sugar. 

Mrs.  Harry  Schriver. 

TOMATO  CATSUP. 

1  pk.  ripe  tomatoes,  1  oz.  salt,  \  oz.  mace,  1  table- 
spoonful  black  pepper,  1  teaspoonful  cayenne, 
1  tablespoonf  ul  cloves,  7  tablespoonf  uls  ground 
mustard,  1  tablespoonf  ul  celery  seed.  Boil  tomatoes 
and  press  through  a  fine  sieve,  return  to  fire,  add 
seasoning  and  boil  at  least  5  hrs.  Add  a  pint  strong 
vinegar,  bottle  and  seal  and  keep  in  a  cool  dark  place. 

Mrs.  C.  M.  Stock. 

MIXED  PICKLE. 

J  pk.  string  beans,  \  pk.  green  tomatoes,  1  qt. 
small  onions,  1  qt.  cucumbers,  2  heads  cauliflower, 
or  a  little  cabbage,  4  peppers,  red  and  green,  2  stalks 
celery,  1  pt.  lima  beans,  5  cts.  worth  of  celery  seed, 
1  oz.  ground  mustard,  5  cts.  worth  of  mustard  seed, 
a  little  tumeric,  if  desired.  Cut  vegetables  fine. 
Boil  in  salt  water  separately  until  tender,  and 
dra^n.  Add  2  qts.  vinegar,  \\  Ibs.  brown  sugar,  boil 
a  little  then  add  vegetables  and  spices.  Heat 
thoroughly  and  seal. 

Mrs.  Samuel  Basehoar. 


102  KAKGVER  COOK  BOOK. 

TOMATO  CATSUP. 

J  bushel  ripe  tomatoes,  cut  up,  and  boil  a  little, 
pass  through  a  fine  wire  sieve.  Boil  four  hours, 
stir  frequently;  just  before  taking  off  the  fire,  add 
1  qt.  cider  vinegar,  5  teaspoonfuls  fine  salt,  2  tea- 
spocnfuls  black  pepper,  1  oz.  each  of  ground  cloves 
and  allspice.  Allow  it  to  come  to  a  boil  and  take 
off  while  hot.  Bottle  and  cork  well.  (Before  put- 
ting in  the  spices  mix  them  all  well  with  a  little  of 
the  vinegar  to  prevent  them  from  becoming  lumpy.)  * 

Mrs.  Edw.  F.  Redding. 

EOILED  TOMATO  CATSUP. 

1  pk.  tomatoes  cut  in  pieces  and  boiled  soft,  then 
taken  through  a  sieve,  put  pulp  in  kettle  and  boil 
until  very  thick.    "When  done  boiling  add  1  table- 
spccnful  black  pepper,  1  tablespoonful  ground  cloves, 
1   tablesdoonful  allspice,  2  tablespoonful   mustard, 

1  tablespoonful  nutmeg,   2  tablespoonfuls  salt,   4 
tablespoonfuls  sugar,  1  qt.  vinegar,  and  a  small  tea- 
spoonful  of  cayenne  pepper.      Mrs.  M.  0.  Smith. 

MARTYNIAS. 

Soak  in  salt  water  2  weeks,  wash  and  soak  in  cold 
water  over  night.  Take  1  gal.  of  vinegar,  6  onions, 

2  large  pieces  horse-radish,  1  pepper  pod,  1  oz.  black 
pepper,  J  oz.  allspice,  J  oz.  cloves,  \  oz.  ginger,  and 

3  Ibs.  brown  sugar.    Boil  well,  then  add  martynias, 
scald  until  you  can  pierce  with  a  straw.    This  quan- 
tity for  100  martynias.         Mrs.  A.  C.  Matthews. 

GREEN  TOMATO  SOY. 

2  gals,  green  tomatoes,  chopped  without  peeling, 
12  good  sized  onions  sliced,  2  qts.  vinegar,  1  qt. 
sugar,  2  tablespoonfuls  salt,  2  tablespoonfuls  ground 
mustard,  2  tablespoonfuls  black  pepper,   1  table- 
spoonful  allspice,  1  tablespoonful  cloves.     Mix  all 
together  and  stew  until  tender,  stirring  often  lest 
they  should  scorch.    Put  in  small  glass  jars. 

Mrs.  C:  M.  Stock. 


HANOVER  COOK  BOOK.  103 

SPICED  CANTALOUPE. 

6  Ibs.  of  cantaloupe,  cut  as  nearly  one  size  as  pos- 
sible, 4  qts.  of  water,  1  oz.  of  alum;  bring  to  the  boil- 
ing point,  drop  in  your  fruit,  cook  15  minutes,  lift 
and  drain  a  short  while.  Then  take  1  qt.  of  vinegar, 
3  Ibs.  of  white  sugar,  3  teaspoonfuls  of  yellow  mus- 
tard seed,  1  teaspoonful  of  black  mustard  seed,  1 
teaspoonful  whole  mace,  8  in.  of  stick  cinnamon, 
9  whole  cloves,  about  a  doz.  whole  allspice.  Place 
the  fruit  in  it  and  slowly  cook  until  clear,  requires 
about  2  hours.  Mrs.  J.  D.  Zouck. 

PICKLED  CANTALOUPE. 

Pare  and  slice  fruit  and  put  in  vinegar  over  night. 
Take  1  Ib.  sugar  to  1  qt.  vinegar.  Cinnamon,  mace 
and  cloves  to  suit  taste.  Boil  well,  add  fruit,  then 
boil  until  you  can  pierce  with  a  straw. 

Mrs,  G.  W.Welsh. 

SWEET  PICKLED  CANTALOUPE. 

5  Ibs.  of  cantaloupe,  2  Ibs.  of  white  sugar,  1  qt. 
of  cider  vinegar  and  cinnamon  bark.  Pare  canta- 
loupes and  cut  ijnto  strips,  soak  in  equal  parts  of 
vinegar  and  water  over  night.  In  the  morning  re- 
move fruit.  Boil  sugar,  bark  and  vinegar  together, 
add  cantaloupe  to  syrup,  cook  until  tender  and  then 
remove  fruit  to  a  platter  to  cool,  before  packing  in 
jars.  Continue  boiling  the  syrup  till  it  is  quite 
thick,  then  pour  it  over  fruit.  Seal  jars  and  keep  in 
cool  place.  Miss  Anna  Garber. 

SWEET  WATERMELON  PICKLE. 

Cut  the  rind  into  small  pieces  and  soak  it  for  three 
or  four  hours,  then  weigh  it  and  to  5  pounds  of  it 
allow  3  pounds  of  granulated  sugar  and  3  pints  of 
vinegar.  Put  the  sugar  and  vinegar  into  a  saucepan 
and  bring  it  to  a  boil;  skim  well  and  add  a  spice 
bag  containing  nutmeg,  stick  cinnamon,  mace  and 
whole  cloves,  and  let  it  cook  for  4  minutes  and  pour 


104  HANOVER  COOK  BOOK. 

it  boiling  hot  over  the  rind.  Allow  to  stand  all  night 
and  next  morning  drain  the  syrup  from  the  rind, 
boil  it  up  once  more  with  the  spice  bag,  and  again 
pour  it  over  the  rind.  Repeat  this  process  twice, 
after  which  put  the  entire  mass,  rind  and  all,  into 
a  preserving  kettle  and  let  it  boil  for  3  minutes;  add 
the  juice  of  four  lemons  well  strained  and  cook  for 
three  minutes  more.  Then  seal,  boiling  hot,  in  hot, 
sterilized  fruit  jars. 

Mrs.  F.  C.  Bitner. 

PEPPER  RELISH. 

24  peppers,  mixed  green,  red  and  yellow,  and  14 
small  onions.  Chop  together,  pour  on  boiling  water 
and  let  stand  5  minutes.  Drain.  Again  pour  on 
boiling  water  and  let  stand  10  minutes.  Drain. 
Add  1  quart  of  vinegar,  2  cups  of  sugar,  and  3  table- 
spoonfuls  of  salt.  Boil  15  minutes.  Put  into  jelly 
glasses  and  when  cold  seal  with  parafine. 

Mrs.  C.  P.  Wolcott. 


RELISH. 

2  hot  peppers,  18  red  peppers,  6  green  peppers, 
J  peck  onions,  2,  stalks  celery,  4  cups  brown  sugar, 
5  cups  vinegar,  salt  to  taste.  Run  all  through 
grinder.  Scald  peppers  and  let  stand  5  minutes  and 
drain.  Peel  onions  and  scald,  then  put  into  cold 
water  to  make  crisp  before  grinding.  Drain  juice 
from  onions.  Put  all  together  and  boil  20  minutes. 

Mrs.  L.  H.  Hoff  acker. 


CHERRY  SAUCE. 

Seed  sour  cherries  and  cover  with  vinegar.  Let 
stand  24  hours  and  drain  off  vinegar.  Take  same 
quantity  sugar  as  cherries  and  put  first  a  layer  of 
cherries,  then  sugar,  etc.,  and  let  this  stand  a  week, 
stirring  every  day.  Put  in  jars  and  seal. 

Mrs.  E.  J.  Chenoweth. 


HANOVER  COOK  BOOK.  105 

PLUM  SAUCE. 

1  pk.  plums,  7  Ibs.  sugar,  1  pt.  vinegar,  1  table- 
spoonful  mace,  1  oz.  cloves,  1  oz.  cinnamon.  Boil 
all  until  thick  enough  to  keep.  Jar  and  seal. 

Mrs.  C.  M.  Stock. 

SPICED  PEACHES. 

3  Ibs.  peaches,  \\  Ibs.  sugar,  J  cup  vinegar,  1  ct. 
worth  cinnamon  bark.  Dissolve  vinegar  and  sugar, 
then  throw  in  the  peaches,  when  soft  enough  to 
pierce  with  a  starw,  take  out  and  add  1  doz.  cloves, 
and  cinnamon  bark  to  the  syrup.  Boil  well  and  pour 
over  the  peaches.  Mrs.  Dr.  Hollinger, 

Abbottstown,  Pa. 

SPICED  PEACHES. 

5  Ibs.  of  peaches  pared  and  stoned,  2  Ibs.  sugar, 
1  qt.  vinegar,  i  oz.  cloves,  \  oz.  cinnamon  bark, 
\  oz.  mustard  seed,  white.  Put  all  together  and  let 
stand  24  hours,  then  pour  off  vinegar  and  let  it  come 
to  a  boil,  add  peaches  and  boil  together  until  syrup 
thickens.  Mrs.  Kate  W.  Himes, 

New  Oxford,  Pa. 

PEACH  SAUCE. 

1  pk.  cling  peaches,  3  Ibs.  white  sugar,  1  pt.  vine- 
gar. Dip  peaches  in  hot  water  and  rub  with  a  dry 
cloth,  boil  in  water  a  short  time,  then  remove  and 
boil  in  syrup  soft  enough  to  pierce  with  straw.  Put 
boiling  in  jars  and  seal. 

Mrs.  G.  W.  Welsh. 

SWEET  PICKLE  PEACHES. 

1  pk.  peaches,  2  Ibs.  sugar,  1  qt.  vinegar,  cloves 
and  mace.  Boil  syrup  5  minutes  and  put  fruit  in, 
let  come  to  a  boil.  Seal. 

Mrs.  Ezra  Bair. 


106  HANOVER  COOK  BOOK. 

SPICED  PEARS. 

Pare  your  fruit  and  halve  them,  tart  pears  are 
preferable;  prepare  a  syrup  with  1  qt.  of  vinegar, 
4  Ibs.  of  sugar,  white,  2  teaspoonfuls  of  whole  mace, 
1  teaspoonful  of  allspice,  H  sticks  of  cinnamon, 
J  teaspoonful  of  cloves.  Allow  fruit  to  cook  slowly 
about  3  hrs.  If  the  fruit  is  acid  it  will  become  a 
rich  red  in  color. 

To  spice  Damson. — Use  the  same  proportion  of 
syrup,  only  do  not  put  your  fruit  into  it,  but  instead 
let  the  syrup  come  to  a  good  boil,  have  the  damsons 
carefully  looked  over  and  washed,  and  put  into  a 
vessel  large  enough  and  pour  over  them  the  boiling 
syrup,. repeat  for  3  days,  the  third  time  place  in 
airtight  jars,  pour  over  the  syrup  and  seal  while  hot. 

Mrs.  J.  D.  Zouck. 


HANOVER  COOK  BOOK.  107 


Bread,  Rolls,  Sand- 
wiches, Etc. 


Bread,  baked    45  minutes 

Bread,  large  loaves   60  minutes 

Biscuits  and  small  cakes     15  to  20  minutes 

TO  CUT  HOT  BREAD. 
Use  a  knife  greased  with  butter. 

TO  CUT  BUTTER. 

When  cutting  butter  tear  off  a  piece  of  the  oil 
paper  it  is  wrapped  in.  Wind  the  paper  tightly 
around  the  knife  blade,  then  cut  and  not  a  speck 
of  butter  sticks  to  the  knife. 

HYGIENIC  GRAHAM  BREAD. 

Mix  2  pts.  graham  flour  with  1  pt.  wheat  flour, 
then  1J  pints  of  fluid,  |  milk  and  \  warm  water. 
Mix  in  fluid  1  cake  compressed  yeast,  \  teaspoonful 
salt.  Knead  until  dough  no  longer  sticks  to  the 
hands.  Put  in  bake  pans  at  once,  preferably  closed 
ones.  Allow  dough  to  raise  only  moderately.  Bake 
slowly  and  thoroughly.  This  makes  2  loaves.  Use 
coarsest  and  fresh  graham  flour. 

Mrs.  J.  R.  Cornman, 

Carlisle,  Pa. 

RECIPE  FOR  BAKING  BREAD. 

Grate  2  potatoes,  pour  over  potatoes  3J  pints 
boiling  water.  Let  stand  until  hike  warm,  then  add 


108  HANOVER  COOK  BOOK. 

1  tablespopnful  sugar,  1  tablespoonful  salt,  J  cake 
of  yeast  dissolved  in  hike  warm  water.  Let  stand 
over  night.  Next  morning  warm  yeast,  add  1J 
tablespoonfuls  melted  butter,  work  stiff.  Let  stand 
unti  lit  rises,  then  work  out  into  loaves.  Let  it  rise; 
bake  f  hour  in  moderately  heated  oven. 

Mrs.  Charles  H.  Richter. 

WHITE  BREAD. 

1  pint  of  flour,  1  even  tablespoonful  salt,  2  heaping 
tablespoonfuls  of  sugar,  1  heaping  tablespoonful 
of  lard.  Take  boiling  water  enough  to  make  a  stiff 
sponge,  stir  with  a  fork,  adding  a  little  water  at  a 
time.  Then  stir  in  1  qt.  of  boiling  water,  let  cool 
till  luke  warm,  add  1J  soaked  yeast  cakes,  and 
thicken  with  flour  to  a  stiff  sponge.  Set  in  a  warm 
place  to  rise,  in  winter  time,  over  night.  In  the 
morning  knead  in  a  large  loaf,  let  rise  again,  then 
put  in  pans.  Let  rise  again;  bake  45  minutes  in  a 
moderate  oven.  Mrs.  M.  Leonard. 

RAISIN  BREAD. 

Make  a  sponge  at  night  of  1  qt.  of  sweet  milk 
boiled  and  cooled,  1  tablespoonful  of  lard  added  to 
the  warm  milk.  When  cool  stir  in  2  beaten  eggs, 
f  Ib.  of  sugar,  flour  enough  to  make  a  soft  batter, 
and  1  yeast  cake.  In  the  morning  add  1  tabelspoon- 
ful  of  salt,  1J  Ibs.  of  seeded  raisins,  \\  grated  nut- 
megs, flour  to  make  a  dough.  Mold  into  loaves,  let 
rise  again;  bake  f  hr.  in  a  moderate  oven. 

Miss  Emma  Dellone. 

SWEET  POTATO  BREAD. 

1  qt.  flour,  1  tablespoonful  baking  powder,  1 
tablespoonful  lard,  1|  pts.  cold  mashed  sweet  pota- 
toes; 1  teaspoonful  salt.  Mix  potatoes  with  other 
ingredients,  add  water  enough  for  a  firm  dough,  roll, 
cut  out  with  biscuit  cutter  and  bake  in  hot  oven. 

Amelia  Fisher. 


HANOVER  COOK  BOOK.  109 

RYE  BREAD. 

1  cup  water,  1  cup  yeast,  1  tablespoonful  sugar, 
1  teaspoonful  salt,  1  teaspoonful  lard,  let  rise,  then 
work  in  pans,  when  light,  bake. 

Mrs.  C.  Anthony. 

BOSTON  BROWN  BREAD. 

1  pt.  thick  milk,    1    qt.    graham    flour,    |    cup 
molasses,  1  teaspoonful  of  salt,  1  teaspoonful  baking 
powder,  1  teaspoonful  soda  dissolved  in  a  little  hot 
water.     Bake  1  hr.     If  more  than  this  quantity  is 
desired,  do  not  double  the  receipt,  but  mix  up  another 
loaf  the  same  way. 

Mrs.  R.  M.  Wirt. 

STEAMED  BOSTON  BROWN  BREAD. 

2  cups  of  yellow  corn  meal,  2  cups  of  graham  flour, 
3  cups  of  sour  milk  in  which  has  been  dissolved  3 
even  teaspoonfuls  of  soda,   1  cup  of  molasses,   1 
teaspoonful  of  salt.    Fill  pound  baking  powder  cans 
about  f  full,  put  on  covers,  and  steam  about  3 
hours.     Raisins  improve  this  bread. 

Mrs.  C.  P.  Wolcott. 

BOSTON  BROWN  BREAD. 

1  full  cup  of  graham  flour,  J  cup  of  white  flour, 
J  cup  of  cornmeal,  1  cup  of  sour  mi}k,  1  scant  tea- 
spoonful  of  soda  dissolved  in  the  milk,  |  cup  of 
baking  molasses,  a  little  salt.  Bake  in  a  slow  oven 
about  an  hour  in  a  pound  coffee  can  with  lid  on. 
Raisins  can  be  added  if  desired. 

BROWN  BREAD. 

Place  1  small  cup  molasses  and  1  small  teaspoonful 
soda  on  the  stove  until  it  foams.  Add  1  pint  sweet 
milk,  1  teaspoonful  salt,  2  cups  graham  flour,  4 
teaspoonfuls  baking  powder.  Let  stand  2  hours  in 
tins  before  baking.  Mrs.  G.  L.  Terrasse. 


110  HANOVER  COOK  BOOK. 

BRAN  BREAD. 

4  cups  of  bran,  1  cup  of  white  flour,  i  cup  of  mo- 
lasses, 2  cups  of  sour  milk  in  which  is  dissolved  2 
even  teaspoonsfuls  of  soda,  1  teaspoonful  of  salt. 
Raisins,  if  you  like.    Bake  in  a  moderate  oven  for 
at  least  an  hour. 

Mrs.  C.  P.  Wolcott. 

GRAHAM  BREAD. 

5  cups  of  warm  water,  \  cup  of  lard,  1  tablespoonful 
salt,  add  2  soaked  yeast  cakes;  thicken  with  wheat 
flour,  stand  in  a  warm  place  until  next  morning. 
Then  add  1  cup  of  warm  water,  1  teaspoonful  soda 
dissolved  in  the  water,  1  cup  of  molasses,  1  cup  of 
sugar.    Thicken  with  graham  flour  as  thick  as  can 
stir  with  a  fork,  smooth  off  with  a  knife  dipped  in 
hot  water.     Let  rise  and  bake  40  minutes.     This 
makes  5  loaves. 

Mrs.  M.  Leonard. 


NUT  BREAD. 

4  cups  flour,  1  cup  sugar,  5  level  teaspoonfuls 
baking  powder,  2  level  teaspoonfuls  salt,  1  cup 
chopped  walnuts,  1  egg,  If  or  2  cups  of  milk.  Sift 
flour,  sugar,  salt  and  baking  powder  together.  Add 
nut  meats,  then  the  eggs  and  milk.  Put  in  greased 
pan  and  let  raise  20  minutes,  then  bake  one  hour  in 
moderate  oven. 

Mrs.  Emil  J.  Stout. 


NUTBREAD. 

1  egg,  \\  cup  sweet  milk,  1  cup  sugar,  1J  cups 
nuts,  4  cups  flour,  4  teaspoonfuls  of  baking  powder. 
Raise  40  minutes.  Bake  45  minutes. 

Miss  Ethel  Kohler, 
Hagerstown,  Md. 


HANOVER  COOK  BOOK.  Ill 

VIENNA  ROLLS. 

1  qt.  flour,  1  tablespoonful  of  butter  or  lard,  2 
large  teaspoonfuls  of  baking  powder.  Add  enough 
sweet  milk  to  mix  a  soft  dough,  \  teaspoonful  of 
salt.  Roll  out  \  in.  thick,  cut  round,  then  turn  over 
to  form  half  round,  wet  between  the  fold  to  make 
them  stick,  wash  on  top  with  sweet  milk.  Bake  in 
hot  oven  20  minutes. 

Miss  Anna  Garber. 

MILK  ROLLS. 

1  cup  of  yeast,  1  cup  of  sugar,  1  cup  of  sweet  milk, 
2  eggs,  shortening  size  of  walnut.    Let  rtee  second 
time,  roll,  cut  in  diamonds,  put  a  dash  of  butter 
on  the  ends  and  turn  up  an  inch  or  two.    This  will 
make  3  doz.  cakes. 

Miss  Anna  Garber. 

PARKER  HOUSE  ROLLS. 

2  qts.  flour,  rub  in  large  spoonful  lard,  1  pt.  cold 
boiled  mijk,  \  cup  sugar,  f  cup  yeast.    Make  hole 
in  flour,  put  all  in  and  stijr  together.    Let  rise  a 
couple  hours,  then  knead  into  a  soft  dough.     Let 
ri^e  a  few  hours  again,  then  cut  in  squares  and  roll 
them;  let  rise  until  tea  time.    Bake  15  minutes. 

Mrs.  Cora  Grabill. 

PARKER  HOUSE  ROLLS. 

2  cups  flour,  2  teaspoonfuls  baking  powder,  2 
tablespoonfuls  butter,  \  teaspoonful  salt,  2  table- 
spoonsful  sugar,  two-third  cup  milk.  Mix  flour, 
sugar,  salt  and  baking  powder,  work  in  butter  with 
tips  of  fingers,  add  gradually  the  milk,  mixing  with 
a  knife^untij  it  forms  a  soft  dough.  Roll  one-third 
inch  thick,  cut  with  a  round  cutter,  crease  in  centre 
with  the  handle  of  knife,  first  dipped  in  flour.  Brush 
\  with  melted  butter  and  fold  over.  Bake  in  quick 
oven  15  mihutes. 

Mrs.  Charles  Myers. 


112  HANOVER  COOK  BOOK. 

PARKER  HOUSE  ROLLS. 

1  pint  luke  warm  sweet  milk,  \  cup  sugar,  f  cup 
yeast,  let  raise  over  night.  In  the  morning  add  1 
tablespoonful  butter,  enough  flour  to  stiffen.  Let 
raise  until  light.  Roll  out  and  cut  in  squares,  fold 
up  and  raise  again.  Bake  15  minutes. 

Mrs.  Edw.  F.  Redding. 

FINGER  ROLLS. 

Make  a  good  bread  dough,  before  kneading  the 
second  time  (rising)  work  in  1  tablespoonful  melted 
butter  for  each  quart  of  flour.  After  it  has  risen 
the  second  time  roll  into  a  sheet  \  in.  thick,  cut 
this  into  strips  1  in.  wide  and  4  in.  long.  Roll  these 
lightly  in  the  hand  until  round,  lay  in  a  floured 
baking  pan,  let  stand  10  min.  then  bake.  These 
are  indispensable  at  luncheons  and  teas. 

Martha  M.  Fisher. 


HOT  ROLLS. 

1  pt.  milk,  \\  rounded  tablespoonfuls  of  butter, 
2  tablespoonfuls  sugar,  1  cake  Fleischman's  yeast, 
\  teaspoonful  salt;  flour  sufficient  to  make  dough  stiff 
enough  to  knead.  Heat  milk,  dissolve  yeast,  add 
to  it  sugar,  salt,  butter,  yeast,  and  lastly  flour. 
Roll  out  about  2  hrs.  before  baking.  Wash  with 
beaten  egg  and  bake  20  minutes. 

Mrs.  J.  H.  Brough. 


FRENCH  ROLLS. 

1  pt.  yeast,  2  eggs,  J  Ib.  lard,  }  pt.  milk,  \  cup 
sugar.  Let  rise  2  hrs.,  knead  well,  adding  enough 
flour  to  make  a  stiff  sponge.  Let  rise  2  hrs.  more, 
roll  in  sheets,  spread  with  butter,  cut  into  squares, 
fold  over  and  let  rise  until  ready  to  bake. 

Mrs.  Harry  Naill. 


HANOVER  COOK  BOOK.  113 

FRENCH  ROLLS. 

2  eggs,  J  cup  butter,  J  pt.  sweet  milk,  warm  to- 
gether. 1  small  cup  sugar,  \  pt.  good  potato  yeast. 
Mix  at  ten  o'clock  and  make  like  flannel  cakes. 
At  12  stir  thoroughly,  at  2  o'clock  mix  into  soft 
dough,  at  4  roll  out  and  cut  with  biscuit  cutter. 
Spread  with  butter  and  turn  over,  set  to  rise  and 
bake.  Mrs.  G.  T.  Himes, 

New  Oxford,  Pa. 

BARRINGTON  RUSKS. 

1  cup  sugar,  1  cup  milk,  1  cup  yeast,  1  cup  flour, 
mix  over  night.  In  the  morning  add  J  cup  sugar, 
J  cup  butter  mixed  together.  2  eggs,  reserving 
white  of  one  beaten  to  a  stiff  froth,  with  sugar  to 
spread  on  top  of  rusks. 

Martha  M.  Fisher. 

LEBANON  RUSKS. 

1  teacup  mashed  potatoes,  1  cup  sugar,  1  cup 
yeast,  4  eggs  beaten  separately.  Stir  this  together 
and  let  it  begin  to  raise  at  8:30  a.  m.  Let  raise 
until  noon.  Then  add  .J  cup  butter  and  lard  mixed, 
enough  flour  to  make  stiff.  Let  raise  until  3  p.  *m. 
Shape  into  rolls  and  raise  again.  Bake  in  a  quick 
oven  15  minutes. 

Mrs.  Edw.  F.  Redding. 

LEBANON  RUSKS. 

Take  a  teacup  of  mashed  potatoes,  then  almost 
a  cup  of  sugar,  1  cup  yeast,  3  eggs  beaten  separately. 
Stir  together  and  let  rise  till  noon.  Then  add  a 
half  cup  of  butter  and  lard  mixed,  enough  flour  to 
stiffen,  then  let  rise  again  until  3  o'clock.  Shape 
into  rolls  and  let  rise  until  tea  time  and  bake  in  a 
quick  oven.  Mrs.  Edgar  Slagle. 


114      HANOVER  COOK  BOOK. 
MORAVIAN  COFFEE  CAKE. 

About  6  P.  M.  put  2  teacupfuls  of  warm  mashed 
potatoes,  1  teacupful  of  home  made  yeast,  and  1 
teacupful  white  sugar,  into  a  bowl  to  rise.  About 
9  P.  M.  mix  into  this  1  egg,  1  teacupful  melted  butter, 
with  enough  flour  to  make  a  dough  like  that  for 
rolls.  Next  morning  put  the  dough  into  pans, 
smoothing  it  out  with  the  palm  of  the  hand,  as  it 
will  be  too  thin  to  roll  out.  Let  is  rise  until  very 
light,  then  with  your  thumb  make  deep  holes,  about 
an  inch  or  more  apart  on  the  surface.  Into  each 
hole  put  a  small  lump  of  butter,  a  tiny  pinch  of 
cinnamon  and  a  generous  one  of  light  brown  sugar. 
Bake  in  quick  oven  and  eat  with  coffee. 

Kate  W.  Himes. 
New  Oxford,  Pa 

CINNAMON  CAKE  AND  RUSKS. 

Make  a  pit  of  flour,  into  this  put  1  pt.  of  luke 
warm  milk  and  1  cup  of  homemade  yeast.  Stir  in 
enough  flour  to  make  a  batter  that  will  drop  heavily 
from  the  spoon.  Set  to  rise  about  6  A.  M.  When 
it  begins  to  fall  in  the  center,  add  \  teaspoonful 
of  salt,  \  cup  of  butter  and  lard  melted,  \\  cups  of 
sugar,  and  3  whole  unbeaten  eggs.  Work  into  the 
above  mixture  enough  flour  to  make  a  soft  dough. 
Let  rise  again  until  double  the  size,  then  work  it 
lightly  into  a  lump  and  let  rise.  Pull  off  small  por- 
tions and  shape  into  rusks.  Brush  the  tops  with 
1  teaspoonful  of  molasses  and  1J  tablespoonfuls 
of  milk  and  let  rise  again.  Shape  the  remaining 
dough  into  large  cakes.  Before  putting  these  into 
the  oven  spread  with  a  mixture  of  1  tablespoonful 
of  butter  with  sugar  enough  to  stiffen  and  a  little 
cinnamon.  Bake  about  \  hour  in  a  moderate  oven. 

Mrs.  Joseph  Brockley. 

CINNAMON  BUNS. 

1  cake  yeast,  \  cup  milk,  scalded  and  cooled;  1 
tablespoonful  sugar.  Dissolve  yeast  and  sugar  in 


HANOVER  COOK  BOOK.  115 

warm  milk.  Add  J  cup  of  flour.  Beat  well,  and 
let  rise  in  warm  place  forty-five  minutes.  Add  2 
cups  sifted  flour,  f  cup  sugar,  2  tablespoonfuls 
butter,  1  egg,  \  teaspoonful  salt.  Knead  lightly, 
and  cover.  Let  rise  to  twice  the  bulk.  Roll  \  inch 
thick.  Spread  with  a  mixture;  2  tablespoonfuls 
butter,  2  tablespoonfuls  brown  sugar,  \  teaspoonful 
cinnamon.  Roll  out  \  inch  thick.  Let  rise  till 
light.  Bake  in  moderate  oven  15  minutes. 

Mrs.  E.  K.  Eichelberger. 

LIGHT  CINNAMON  BREAD  AND  ROLLS. 

Let  1  pint  sweet  milk  come  to  a  boil.  Add  1 
generous  tablespoonful  lard  while  the  milk  is  still 
hot.  Cool.  Add  2  thoroughly  beaten  eggs,  J  cup 
sugar,  f  cake  yeast  dissolved  in  a  little  milk,  4  cups 
flour.  Let  this  raise  over  night  or  about  5  hours. 
Add  1  tablespoonful  salt  after  the  first  raising.  Add 
2  cups  more  of  flour  or  enough  to  make  the  dough 
easy  to  handle.  Form  into  rolls  or  loaves  and  let 
raise  until  light. 

Mrs.  L.  H.  Hoffacker. 

POTATO  ROLLS. 

1  cup  of  potatoes  cut  into  small  pieces,  and  cook 
until  soft,  mash  fine,  and  add  1  cake  of  Fleischman's 
yeast,  dissolved  in  1  cup  of  warm  water,  and  1  cup 
of  flour.  Set  this  mixture  in  a  warm  place  until 
light,  then  stir  into  it  2  eggs  beaten  light,  \  cup 
sugar,  \  cup  butter,  1  teaspoonful  of  salt  and  5  cups 
of  flour;  roll  out  and  cut  with  biscuit  cutter,  spread 
with  butter  and  fold  together.  Put  in  pans  and 
let  rise  about  an  hour  before  baking.  As  the  dough 
is  very  soft  a  great  deal  of  flour  must  be  used  in 
rolling  out.  Bessie  Newman, 

Frederick,  Md*. 

POTATO  ROLLS. 

4  medium  sized  potatoes  mashed  fine,  If  cups 
milk  or  water,  1  cup  lard,  add  to  potatoes  while 


116  HANOVER  COOK  BOOK. 

hot,  1  cup  sugar,  salt  to  taste,  2  eggs  beaten  light, 
1  yeast  cake,  1  qt.  flour.  Let  rise,  make  stiff,  let 
rise  again,  then  roll  out  and  cut. 

Mrs.  Paul  Hoke. 

POTATO  ROLLS. 

1  cup  yeast,  or  \  cake  compressed  yeast,  1  cup 
mashed  potatoes,  \  cup  sugar,  2  eggs.    Stir  all  to- 
gether at  10  o'clock,  let  rise  until  noon,  then  add 
\  cup  lard,  and  enough  flour  to  stiffen,  let  rise  until 
3  o'clock,  then  shape  into  rolls. 

Mrs.  Wm.  J.  Young. 

ROLLS. 

Boil  1  good  sized  potato.  When  soft  pour  off  the 
water  and  set  away  to  cool,  mash  the  potato  and 
stir  into  it  3  heaping  tablespoonfuls.  of  flour,  thin 
this  to  a  rather  thin  batter  with  the  potato  water, 
which  should  be  quite  warm  but  not  hot.  Dissolve 
1  cake  Fleischman's  yeast  in  a  little  warm  water, 
and  stir  into  the  potato  and  flour.  Let  rise,  which 
will  take  about  2  hours,  then  stir  into  this  1  large 
spoonful  of  lard,  1  pt.  luke  warm  boiled  milk,  \  cup 
sugar  and  stiffen,  using  about  1  qt.  flour.  Let  rise 
again  about  2  hours,  then  roll  out,  cut  in  rounds, 
fold  together,  and  place  on  tins.  Set  away  to  rise 
again,  about  1  hour,  then  bake  about  15  minutes. 
Do  not  let  the  sponge  get  chilled. 

Mrs.  L.  F.  Wirt. 

POTATO  POCKETS. 

2  large  potatoes,  boil  and  mash  fine,  a.dd  1  small 
cup  of  lard,  3  eggs,  1  qt.  of  flour,  1  cup  of  yeast, 
or  \  cake  of  compressed  yeast,  dissolved  in  a  cup  of 
water,  a  pinch  of  salt.    Mijx  all  well  together  and  let 
it  stand  to  rise,  when  quite  light  roll  out  and  cut 
with  a  large  round  cutter,  grease  over  the  top  with 
melted  butter,  and  fold  them  over  and  let  rise  again, 
then  bake  20  minutes.    Do  not  be  afraid  if  the  dough 
seems  too  soft,  any  more  flour  will  spoil  them. 

Mrs.  J.  0.  Swartz,  New  Oxford,  Pa. 


HANOVER  COOK  BOOK.  117 

BISCUITS. 

Mix  together  1  pt.  of  unsifted  flour,  1  tablespoonf ul 
of  sugar,  2~  tablespoonful  of  salt,  2  teaspoonfuls  ot 
baking  powder.  Sift  twice.  Into  this  rub  a  generous 
tablespoonful  of  lard,  mix  with  milk,  roll  into  a 
sheet  about  J  in.  thick,  spread  with  melted  butter, 
fold  over,  cut  into  squares,  and  bake  in  a  quick  oven. 

Miss  Emma  Dellone. 

BUTTER  BISCUIT. 

Sift  1  pt.  of  flour  into  a  pan,  make  a  hollow  in  the 
centre  large  enough  to  admit  1  cup  of  warm  milk 
and  \  cup  of  yeast.  Mix  into  a  sponge  and  set  to 
rise.  In  the  morning  add  \  Ib.  of  melted  butter  and 
knead  in  as  much  flour  as  will  mix  with  another  cup 
of  warm  milk  or  water.  Make  a  soft  dough,  roll  out 
and  put  into  pan  to  rise.  Bake  in  a  well  heated  oven. 

Mrs.  Lewis  Brockley. 

DROP  BISCUIT. 

3  cups  of  flour,  2  scant  teaspoonfuls  of  baking 
powder,  butter  and  lard  the  size  of  a  walnut,  \  tea- 
spoonful  salt,  milk  to  soften.  Bake  in  muffin  pans. 

Mrs.  L.  H.  Hoffacker. 

CREAM  BISCUIT. 

2  cups  of  flour,  2  even  tablespoonf uls  of  baking 
powder,  2  teaspoonfuls  of  salt.  Sift  3  times,  add 
1  cup  of  sweet  cream,  mix  lightly  with  a  fork,  roll 
and  bake  in  a  quick  oven. 

Mrs.  J.  H.  Fleming. 

CREAM  BISCUIT. 

1  pt.  of  flour,  1  cup  sweet  cream,  1  tablespoonful 
of  baking  powder.  Salt. 

Miss  Belle  Peters. 


118  HANOVER  COOK  BOOK. 

MAPLE  BISCUIT. 

Make  an  ^  ordinary  baking  powder  biscuit  dough 
and  roll  thin.  Spread  with  shaved  maple  sugar, 
ordinary  brown  sugar  will  do,  and  butter,  using  J 
as  much  butter  as  sugar.  Roll  up  the  dough  and 
slice  as  one  would  cut  a  jelly  roll  for  serving.  Bake 
in  a  very  hot  oven  and  serve  hot. 

Miss  Emily  J.  Young. 

MARYLAND  BISCUIT. 

Rub  \  Ib.  lard  into  3  Ibs.  flour,  add  1  spoonful  of 
salt,  1  teacupful  cream,  and  sufficient  water  to  make 
stiff  dough.  Divide  into  2  parts  and  work  each  part 
well  till  it  will  break  off  short,  and  is  smooth.  Some 
pound  it  with  an  iron  or  axe  until  it  blisters.  Break 
off  small  pieces  and  work  into  little  round  cakes, 
and  stick  with  a  fork.  Bake  in  a  quick  oven.  These 
biscuits  are  nice  either  hot  or  cold. 

Mrs.  H.  D.  S. 

SODA  BISCUIT. 

1  qt.  of  sifted  flour,  1  heaping  tablespoonful  of 
lard,  1  even  teaspoonful  of  soda  dissolved  in  1  pt. 
of  sour  milk,  a  pinch  of  salt.    After  raising  15  or  20 
minutes,  bake  in  an  oven  not  too  hot.    If  sour  cream 
is  to  be  had,  use  it  instead  of  milk,  and  leave  out 
shortening.  Mrs.  Lewis  Brockley. 

CORN  PONE. 

2  cups  of  corn  flour,  1  cup  qf  wheat  flour,  1  table- 
spoonful  of  sugar,  1  teaspoonful  of  soda  dissolved 
in  hot  water,  1  egg,  butter  size  of  an  egg,  1  teaspoon- 
ful salt.    Milk  as  needed  to  make  batter  the  right 
consistency.  Mrs.  Alice  Benford. 

CORN  MEAL  PONE. 

One-half  cup  sugar,  \  cup  lard,  1  cup  sweet  milk, 
1  egg,  2  cups  flour,  1  cup  corn  meal,  3  teaspoonfuls 


HANOVER  COOK  BOOK.  119 

baking  powder,  and  a  pinch  of  salt.    Mix  well  to- 
gether and  add  lard  last.  Mrs.  H.  B.  Baer. 

SPOON  BREAD. 

Scald  1  pt.  of  corn  meal  with  1  pt.  of  boiling  water, 
add  to  this  2  beaten  eggs,  \  teaspoonful  of  salt,  a 
lump  of  butter  the  size  of  a  walnut,  melted,  1  tea- 
spoonful  of  baking  powder,  \\  pts.  of  sweet  milk. 
Bake  slowly  in  a  pudding  dish  1  hour. 

Mrs.  Guy  Newcomer. 

CORN  BREAD. 

1  cup  corn  meal,  1  cup  wheat  flour,  \  cup  white 
sugar,  1  cup  sour  cream,  2  eggs,  1  teaspoonful  soda, 
\  teaspoonful  salt.    Stir  all  together.    Bake  in  jelly 
molds.  Mrs.  H.  M.  Stokes. 

SPIDER  CORN  BREAD. 

One  and  one- third  cups  corn  meal,  one-third  cup 
wheat  flour,  1  tablespoonful  sugar,  1  teaspoonful 
salt,  2  heaping  teaspponfujs  baking  powder;  3  eggs, 

1  pt.  of  milk;  1  heaping  tablespoonful  butter,  1  cup 
of  milk.     Mix  dry  ingredients,  beat  eggs  and  add 
milk,  and  stir  into  the  dry  mixture.     Partly  melt 
the  butter  in  a  hot  spider,  pour  in  mixture  and  add 
the  cup  of  milk  without  stirring.    Bake  in  hot  oven 
30  minutes.    When  done  there  will  be  a  streak  of 
custard  through  the  middle.     Serve  from  spider 
with  cream  and  sugar. 

Ruth  Conrad  Henry. 

GREEN  CORN  PONE. 

One-half  doz.  ears  corn,  1  pt.  corn  meal,  1  cup 
sweet  milk,  2  eggs,  well  beaten,  \  teaspoonful  soda; 
a  pinch  of  salt.  Mrs.  H.  M.  Rudisill. 

CORN  PONE. 

2  cups  thick  milk,  2  eggs,  2  tablespoonfuls  sugar, 

2  tablespoonfuls  flour,  1  teaspoonful  soda,  1  tea- 


120  HANOVER  COOK  BOOK. 

spoonful  salt.  Mix  all  together,  add  corn  meal 
enough  to  make  as  stiff  as  sponge  cake  dough;  2 
tablespoonfuls  melted  butter  put  in  last.  Bake  in 
gem  pans  or  pie  plates. 

BOILED  MUSH. 

3  cups  corn   meal   dissolved   with   3   cups  cold 
water.    Add  12  cups  boiling  water  and  boil  1  hour. 
Salt  to  taste. 

Mrs.  L.  H.  Hoffacker. 

CINNAMON  CAKE. 

1  qt.  flouf,  1  teaspoonful  salt,  2  tablespoonfuls 
sugar,  \  cup  butter  and  lard,  2  eggs,  1  large  cup  milk, 
lukewarm,  1  cake  Fleipchman's  yeast,  dissolved  in 
milk.  Knead  all  together  until  it  doesn't  stick  to 
fingers,  then  roll  out  and  spread  with  butter,  sugar, 
and  cinnamon,  cut  into  strips,  roll  as  buns,  put  into 
pans,  let  rise  3  or  4  hrs.,  then  bake  20  minutes. 

Mrs.  E.  R.  Schmuck. 

CINNAMON  CAKE. 

4  eggs,  2  cups  sugar,  1  cup  butter,  1  cup  milk, 
3  cups  flour,  2  teaspoonfuls  baking  powder.     Put 
into  pans,  sprinkle  with  butter,  sugar,  and  cinnamon. 
Bake  in  a  moderate  oven. 

Mrs.  Geo.  H.  Grove. 

CINNAMON  CAKE. 

1  cup  sugar,  1  cup  sweet  milk,  3  cups  flour,  J  cup 
butter,  3  teaspoonfuls  baking  powder;  2  eggs.  Put 
on  top  sugar,  butter,  and  cinnamon. 

Mrs.  S.  Hoke. 

CINNAMON  CAKE. 

1  cup  sugar,  1  cup  sweet  milk,  2  eggs  beaten  with 
sugar,  3  cups  flour,  3  teaspoonfuls  baking  powder, 
2  tablespoonfuls  melted  butter.  Put  batter  in  pans 


HANOVER  COOK  BOOK.  121 

and  spread  with  mixture  of  butter,  brown  sugar, 
and  cinnamon.  Cora  Colehouse. 

SWEET  CINNAMON  CAKES. 

2  scant  cups  of  white  sugar,  \  cup  shortening,  2 
eggs,  \\  cups  of  sweet  milk,  2J  cups  sifted  flour,  2 
teaspoonfuls  of  baking  powder.  Sprinkle  freely 
with  cinnamon  before  putting  in  oven. 

Mrs.  Thomas  Murphy. 

TEA  CAKE. 

1  cup  sugar,  1  cup  sweet  milk,  3  cups  flour,  2 
eggs,  1  tablespoonful  butter,  2  teaspoonfuls  baking 
powder.  Mix  butter  and  cinnamon  and  spread  over 
the  top  before  baking.  Bake  in  a  moderate  oven. 
Serve  hot  instead  of  bread. 

Marguerite  Carbaugh. 

CINNAMON  TOAST. 

Cut  fresh  white  bread  about  one-half  or  three- 
eights  of  an  inch  thick,  toast  quickly  on  one  side 
only  and  spread  thickly  with  butter  on  the  un- 
toasted  side.  Then  spread  generously  with  the  cin- 
namon mixture  (one  tablespoonful  cinnamon  to 
three  of  powdered  sugar) .  Dot  with  pieces  of  butter 
and  place  in  the  oven  with  the  broiler  on  full. 
The  rack  on  which  the  toast  is  placed  should  be  in 
the  lower  part  of  the  oven,  not  too  near  the  flame. 
The  mixture  should  melt  and  soak  into  the  toast  as 
well  as  brown.  Do  not  leave  it  a  bit  longer  than  is 
needed  to  melt  the  mixture.  Cut  the  toast  in  strips 
or  halves  as  desired  and  serve  with  "tea  and  trim- 
mings." Note  that  it  is  buttered  above  and  be- 
low the  cinnamon.  The  whole  point  is  to  get  a 
soft  buttery  paste,  not  a  hard  dry  mass. 

CINNAMON  CAKE. 

1  cup  of  white  sugar,  2  eggs,  leaving  out  the  white 
of  one,  2  tablespoonfuls  of  melted  butter,  1  cup 


122  HANOVER  COOK  BOOK. 

of  sweet  milk,  3  cups  of  flour,  2  teaspoonfuls  of 
baking  powder.  Spread  top  of  cake  with  the  follow- 
ing: \  cup  of  sugar,  white  of  1  egg,  a  little  cinnamon, 
and  a  piece  of  butter  the  size  of  an  egg. 

Mrs.  Lewis  Brockley. 

DAINTY  SANDWICHES. 

Mrs.  George  Vandervilt  is  very  fond  of  dainty 
sandwiches.  For  example,  here  are  sandwiches  made 
of  Parker  House  rolls.  The  soft  interior  of  the  rolls 
is  removed  and  the  cuplike  cavity  in  each  is  filled 
with  minced  tongue  and  a  little  crisp  bacon,  with  a 
little  chopped  celery  and  Spanish  peppers  and  a 
dash  of  mustard.  The  combination  of  the  sweet 
bread  and  the  strongly  flavored  bacon  and  peppers 
is  delectable. 

Another  novel  sandwich  is  made  of  thin  slices  of 
unsweetened  Boston  brown  bread,  well  buttered 
with  sweet  butter  and  filled  with  a  delicious  mixture 
of  cream  cheese,  ground  protoid  nuts,  olive  oil  and 
just  a  dash  of  lemon  juice. 

A  sweet  sandwich  is  made  of  thin  slices  of  whole 
wheat  bread  spread  with  unsalted  butter  and  filled 
with  a  mixture  of  chopped  raisins,  almonds,  orange 
juice,  a  little  grated  orange  rind  and  enough  olive 
oil  to  blend  the  mass  well  together. 

MINT  CUCUMBER  SANDWICHES. 

For  light  summer  refreshments  dainty  and  deli- 
cious sandwiches  may  be  made  by  dipping  thin  slices 
of  fresh,  young  cucumbers  in  well-seasoned  French 
dressing,  and  placing,  with  a  sprinkling  of  finely 
chopped  fresh  mint,  between  slices  of  white  bread 
spread  with  unsalted  butter.  These  sandwiches 
should  be  put  together  as  short  a  time  as  possible 
before  serving,  and,  except  the  butter,  everything 
used  should  be  very  cold. 

OLIVE  AND  CELERY  SANDWICHES. 

Chop  separately  in  a  chopping  bowl,  not  in  a 
grinder,  an  equal  quantity  of  olives  stuffed  with 


HANOVER  COOK  BOOK.  123 

pimentos  and  tender,  white  celery.  Mix  and  moisten 
with  a  sufficient  amount  of  mayonnaise  dressing 
to  spread  easily.  Put  between  buttered  bread  and 
cut  in  rounds  or  triangles. 

PEANUT  SANDWICHES. 

Prepare  the  mayonnaise  dressing  in  the  usual 
way,  only  making  slightly  thicker,  adding  no  milk 
or  cream.  Hull  2  qts.  of  fresh  peanuts,  then  roll 
fine,  do  not  grind.  Mix  the  peanuts  with  the  dress- 
ing. Slice  and  butter  the  bread,  then  spread  with  a 
layer  of  peanuts  and  dressing,  then  a  few  slices  of 
hard  boiled  egg.  Close  with  another  layer  of  bread 
and  serve  as  other  sandwiches. 

Mrs.  Jacob  Sell. 

SANDWICHES. 

Take  equal  amount  of  cold  boiled  chicken  and 
cold  boiled  tongue,  the  meat  of  1  doz.  olives,  and 
6  hard  boiled  eggs.  Mix  ingredients  all  together, 
and  chop  fine.  Then  work  into  a  paste  by  adding 
mayonnaise  dressing.  Spread  on  buttered  toast. 

Mrs.  Howard  Young. 

CHEESE  SANDWICHES. 

Two-thirds  Ib.  American  cream  cheese,  one- third 
cup  butter,  little  whipped  cream,  pepper  to  taste. 
Grind  cheese  in  meat  chopper,  add  butter  and  work 
together.  Add  sufficient  whipped  cream  to  thin 
enough  to  spread. 

Mrs.  Howard  Young. 


124  HANOVER  COOK  BOOK. 


Waffles  and  Muffins 


4  saltspoonfuls     equal  1  teaspoonful 

4  teaspoonfuls    equal  1  tablespoon! ul 

2  teaspoonfuls    equal  1  dessertspoonful 

2  dessertspoonfuls. equal  1  ta.blespoonful 

8  tablespoonf uls  of  liquid  .  equal  1  gill 
6  tablespoonf  uls  of  dry  .  .  .  equal  1  gill 

2  gills equal  1  cupful 

2  cupf uls  or  4  gills equal  1  pint 

4  cupf  uls  of  liquid     equal  1  quart 

4  cupfuls  of  flour       equal  1  quart 

2  cupfuls  of  solid  butter  .  equal  1  pound 
2  cupfuls  granulated  sugar  equal  1  pound 
2|  cupfuls  powdered  sugar  equal  1  pound 
2  cupfuls  of  milk  or  water  equal  1  pound 

1  tablespoonf ul  of  butter .  .  equal  1  ounce 

2  tablespoonf  uls  of  flour  .  .  equal  1  ounce 
2  tablespoonfuls  of  coffee    equal  1  ounce 

Butter  the  size  of  an  egg  means  2  tahlespoonfuls  or 

2  ounces. 
A  tablespoonf  ul  of  melted  butter  is  measured  after 

melting. 
A  tablespoonf  ul  of  butter,  melted,  is  measured  before 

melting. 

BAKING  POWDER. 

In  all  receipts  calling  for  baking  powder,  our 
friends  will  find  it  more  profitable  to  use  the  Royal 
brand.  This  powder  we  all  know  is  free  from  alum 
and  absolutely  pure. 

FLAVORING  EXTRACTS. 

In  all  recipes  calling  for  flavoring  extracts  our 
friends  will  find  "Sauer's  Flavoring  Extracts"  es- 
pecially satisfactory. 


HANOVER  COOK  BOOK.  125 

WAFFLES. 

1  pt.  of  thick  milk,  2  eggs,  beaten  separately, 
^  cup  of  sour  cream,  1  heaping  teaspoonful  of  soda, 
salt  to  taste,  flour  enough  to  make  a  batter.  Mix 
yolks  of  eggs,  milk,  cream,  and  soda.  Let  stand  a 
while,  then  beat  in  the  flour  and  the  whites  of  eggs. 
Have  iron  very  hot,  pour  batter  on  hot  side,  turn 
iron  at  once  and  bake. 

Miss  Yettie  Newman. 

QUICK  WAFFLES. 

1  qt.  sweet  milk,  6  eggs,  yolks  and  whites  beaten 
separately,^  cup  melted  butter,  5  cups  flour.  Just 
before  baking  add  4  teaspoonfuls  baking  powder. 
Beat  well  for  a  few  minutes. 

Mrs.  S.  L.  Bixler. 

WAFFLES. 

4  eggs  beaten  separately,  1  qt.  milk,  piece  of 
butter  the  size  of  an  egg,  melted,  3  teaspoonfuls 
baking  powder,  a  little  salt;  flour  enough  to  make  a 
rather  stiff  batter.  Mrs.  W.  F.  Kintzing. 

WAFFLES. 

1  qt.  of  sour  milk,  1  teaspoonful  of  soda,  a  pinch 
of  salt;  flour  enough  to  make  a  stiff  batter,  a  little 
thicker  than  for  griddle  cakes,  add  1  teaspoonful 
of  baking  powder  to  the  flour,  stir  in  \  cup  of  melted 
butter  and  lard,  2  eggs,  yolks  and  whites  beaten 
separately,  beat  whites  very  stiff  and  add  just  before 
baking.  Mrs.  J.  B.  Weeks. 

BREAD  GRIDDLE  CAKES. 

Soak  \  cup  of  bread  crumbs,  free  of  crusts,  in 
1  cup  of  milk,  add  1  well  beaten  egg,  \  teaspoonful 
salt,  1  cup  flour,  1  rounded  teaspoonful  baking 
powder.  Mix  thoroughly  and  bake  on  a  hot  griddle. 

O.K. 


126  HANOVER  COOK  BOOK. 

FLANNEL  CAKES. 

1  tablespoonful  of  butter,  2  tablespoonfuls  of  sugar 
creamed,  2  eggs  beaten  separately,  1J  cups  of  sour 
milk,  or  butter  milk,  1J  cups  of  sweet  milk,  1  tea- 
spoonful  of  soda  in  the  sour  milk,  3  cups  of  flour. 
Many  use  it  for  waffles  by  adding  1  more  cup  of  flour. 

Minnie  Hartman. 

FLANNEL  CAKES. 

3  cups  flour,  1  qt.  sour  or  butter  milk,  J  teaspoonful 
of  salt,  1  teaspoonful  soda,  2  eggs  beaten  separately. 
If  milk  is  very  sour  add  the  full  amount  of  soda,  if 
it  is  freshly  turned  use  less.  Dissolve  soda  in  a  little 
of  the  milk,  or  in  hot  water.  Some  cooks  use  vinegar. 

Mrs.  J.  S.  Moul. 

BUCKWHEAT  CAKES. 

1  pt.  of  buckwheat  flour,  2  large  spoonfuls  of 
wheat  flour,  1  pt.  water,  J  cake  of  yeast,  1  teaspoon- 
ful of  salt,  1  tablespoonful  of  sugar.  Let  stand  until 
light  then  add  1  heaping  tablespoonful  of  molasses 
and  1  teaspoonful  of  soda,  scalded  in  water. 

Mrs.  L.  H.  Hoffacker. 

BUCKWHEAT  CAKES. 

Rub  together  1  tablespoonful  of  flour,  1  table- 
spoonful  of  molasses  and  J  teaspoonful  of  salt.  Dis- 
solve 1  yeast  cake  in  1  pt.  of  luke  warm  water,  or 
diluted  milk,  add  to  the  flour  and  molasses,  working 
smooth.  Stir  in  another  pint  of  water  or  milk  and 
water,  to  this  add  1  qt.  of  buckwheat  flour.  In  the 
morning  add  J  a  teaspoonful  of  soda,  thin  if  neces- 
sary; bake  on  a  greased  griddle.  Mrs.  J.  S.  Moul. 

GRAHAM  GEMS. 

One-half  pt.  graham  flour,  J  pt.  wheat  flour,  2 
eggs,  1  pt.  milk,  a  little  salt.  Bake  in  quick  oven. 

Mrs.  M.  0.  Smith. 


HANOVER  COOK  BOOK.  127 

GRAHAM  GEMS. 

1  qt.  of  graham  flour,  a  little  wheat  flour,  1  egg, 
little  salt,  2  teaspoonfuls  of  good  baking  powder, 
butter  size  of  an  egg,  rub  butter  and  graham  flour 
together,  add  1  qt.  of  sweet  milk,  bake  in  gem  pans. 
Bake  about  36  min.  in  a  quick  oven.    Batter  should 
be  the  consistency  of  puffs. 

Anna  H.  Eagle, 
Marietta,  Pa. 

MUFFINS. 

3  cups  flour,  3  tablespoonfuls  butter,  2  teaspoon- 
fuls baking  powder,  3  eggs  beaten  separately,  whites 
added  last.  Salt  to  taste.  Very  good. 

WHEAT  MUFFINS. 

2  tablespoonfuls  of  sugar,  1  tablespoonful  butter, 
1  egg,  f  cup  sweet  milk,  1J  cups  flour,  2  teaspoonfuls 
baking  powder.     Beat  whites  separately. 

Mrs.  Etzler. 

MINNIE  HARTMAN'S  MUFFINS. 

1  pt.  of  milk,  3  cups  of  sifted  flour,  2  eggs,  J  cup 
of  butter,  3  heaping  teaspoonfuls  baking  powder, 
a  pinch  of  salt,  1  tablespoonful  of  sugar.  Put  salt, 
sugar  in  2  cups  of  flour,  then  add  the  mi)k,  then  the 
butter  melted,  yolks  of  the  eggs,  then  the  last  cup 
of  flour  with  the  yeast  powder  sifted  into  it,  last  the 
whites  of  the  eggs  beaten  stiff,  folded  gently  in. 

TWIN  MOUNTAIN  MUFFINS. 

One-third  cup  of  butter,  J  cup  sugar,  J  teaspoonful 
salt,  1  egg,  |  cup  of  milk,  2  cups  of  sifted  flour,  3 
level  teaspoonfuls  baking  powder.  Cream  the 
butter,  add  sugar  gradually,  then  salt,  add  egg 
beaten  light  with  the  milk,  mix  with  flour  and  baking 
powder.  Bake  in  hot  buttered  gem  tins  about  25 
minutes.  This  makes  just  1  doz.  Mrs.  H.  B.  Baer. 


128  HANOVER  COOK  BOOK. 

RAG  MUFFINS. 

2  cups  of  flour,  1  tablespoonful  of  shortening, 
2  teaspoonfuls  of  baking  powder,  and  a  little  salt. 
Wet  with  milk,  roll  thin  and  a  mixture  of  butter  and 
sugar.  Roll  like  jelly  cake,  cut  into  slices,  and  bake 
on  tins.  Mrs.  Harry  Shultz. 

CORNMEAL  MUFFINS. 

1J  cups  cornmeal,  1J  cups  flour,  2  teaspoonfuls 
baking  powder,  \  cup  sugar,  J  teaspoonful  salt, 
small  teaspoonful  melted  butter,  2  eggs,  milk  enough 
to  make  stiff  batter. 

Martha  M.  Fisher. 

CORN  MUFFINS. 

1  qt.  of  wheat  flour,  1  cup  of  corn  meal,  1  scant 
cup  of  butter,  1  cup  of  sugar,  4  eggs,  3  good  tea- 
spoonfuls  of  baking  powder,  1  pt.  of  milk.     Beat 
butter,  sugar  and  yolks  together,  then  add  the  other 
ingredients.  Mrs.  C.  N.  Myers. 

CORN  MUFFINS. 

2  pts.  of  sour  milk,  J  pt.  of  water,  1  even  teaspoon- 
ful of  soda,  4  teaspoonfuls  of  melted  butter,  salt, 
yolks  of  2  eggs,  l\  pts.  of  corn  flour,  }  pt.  of  wheat 
flour,  whites  of  eggs  beaten  and  added  last. 

Miss  Charlotte  Hauer. 

CORN  MUFFINS. 

1  cup  of  flour,  J  cup  of  yellow  corn  meal,  }  cup 
of  sugar,  \  teaspoonful  of  salt,  2  teaspoonfuls  of 
baking  powder,  1  cup  of  sweet  milk,  1  egg,  1  table- 
spoonful  of  melted  butter.  Mix  dry  ingredients, 
beat  the  egg  and  add  milk.  Add  the  liquid  to  the 
dry  ingredients  and  beat  thoroughly,  put  in  the 
melted  butter.  Bake  in  greased  pans.  Good. 

Mrs.  Lewis  Brockley. 


HANOVER  COOK  BOOK.  129 

CUP  PUFFS. 

One-half  cup  of  white  sugar,  \  cup  milk,  2  eggs, 
2  teaspoonfuls  baking  powder,  and  a  pinch  of  salt; 
flour  enough  to  make  a  batter  that  runs  easily  from 
a  spoon.  Butter  6  cups  and  put  in  tablespoonful 
of  batter,  layer  of  fruit,  then  batter,  and  steam  1  hr. 
Either  canned  or  fresh  fruit  is  nice. 

Mrs.  A.  H.  Secrist. 

PUFFS. 

1  cup  flour,  2  cups  milk,  2  eggs.  Beat  eggs  and 
milk  together  add  to  flour  and  beat  smooth.  Salt. 
Bake  f  hr.  in  a  moderate  oven. 

FILLING. — 1  egg,  f  cup  sugar,  lump  of  butter 
size  of  walnut,  beat  to  a  cream,  open  the  puff  on 
the  side  and  put  in  two  teaspoonfuls  of  cream.  Eat 
warm.  Mrs.  Fannie  V.  Hostetter. 


RAISIN  PUFFS. 

Cream  \  cup  sugar,  butter  siize  of  an  egg  and  1  egg% 
Add  1  cup  milk,  2  cups  flour,  2  teaspoonfuls  baking 
powder,  \  teaspoonful  salt,  and  1  cup  chopped  rai- 
sins.   Steam  \  hour  in  cups  or  two-thirds  of  an  hour 
in  a  basin. 

SAUCE. — Mix  \  cup  sugar,  1  tablespoonful 
cornstarch,  pour  in  1  cup  boiling  water  and  let  boil 
5  min.  Add  1  tablespoonful  butter  and  juice  and 
rind  of  small  lemon. 

Mrs.  J.  C.  Carey. 


RAISIN  MUFFINS. 

1  cup  sweet  milk,  2  tablespoonfuls  of  sugar,  2 
tablespoonfuls  of  butter,  2  cups  flour,  2  rounding 
teaspoonfuls  of  baking  powder,  2  eggs,  \  teaspoonful 
of  salt.  Beat  well  and  stir  in  1  cup  of  seeded  raisins. 
Bake  in  hot  oven  twenty-five  minutes. 

Marguerite  Carbaugh. 


130  HANOVER  COOK  BOOK. 

PUFFS. 

1  cup  flour,  1  cup  milk,  2  eggs  and  a  little  salt. 
Heat  puff  irons  and  have  hot  oven. 

SAUCE. — 1  small  lump  butter  creamed  with  1 
cup  sugar,  add  1  egg  beaten  until  light.  Flavor  with 
vanilla.  Emma  Jackson. 

SALLY  LUNN. 

1  scant  pint  flour,  1  tablespoonful  sugar,  1  level 
teaspoonful  salt,  J  cup  butter  and  lard  creamed, 
1  cup  sweet  milk,  2  heaping  teaspoonfuls  baking 
powder,  3  eggs  beaten  separately.  Bake  in  pan  for 
30  minutes.  Blanche  Hostetter. 

SALLY  LUNN. 

1  cup  milk,  1  cup  sugar,  2  eggs,  1  tablespoonful 
butter,  3  scant  cups  flour,  2  teaspoonfuls  baking 
powder.  Bake  in  moderate  oven  1  hour. 

Amelia  Fisher. 

OATMEAL  MUFFINS. 

1  Ib.  oatmeal,  1  Ib.  brown  sugar,  1  cup  boiling 
water,  1J  cups  flour,  f  teaspoonful  soda;  J  cup  lard. 

Sarah  Dusman. 

GRAHAM  MUFFINS. 

1  cup  sour  milk  or  butter  milk,  J  cup  baking  mo- 
lasses, 1J  teaspoonfuls  soda,  \  cup  lard,  1  egg,  pinch 
of  salt,  a  little  wheat  flour,  stiffen  with  Graham 
flour  until  thickness  of  cake  batter. 

Marguerite  Carbaugh. 

POP  OVERS. 

2  cups  of  milk,  2  cups  of  flour,  2  eggs.    Beat  the 
eggs,  then  add  milk  and  flour.     Have  the  muffin 
pans  very  hot.    Put  in  mixture  and  bake  in  a  quick 
oven.  Mrs.  George  N.  Forney. 


HANOVER  COOK  BOOK.  131 

CHEESE  STRAWS. 

Rub  4  tablespoonfuls  of  sifted  flour  with  2  of 
butter  and  4  of  grated  cheese.  Add  1  egg  and  season 
with  salt  and  cayenne  pepper.  Roll  very  thin,  cut 
into  narrow  strips  3  in.  long,  and  bake  a  pale  brown. 

Mrs.  Lewis  Brockley. 


132  HANOVER  COOK  BOOK. 


Puddings 


BAKED  PUDDING. 

Such  as  bread,  rice,  tapioca,  sago  and  cocoanut, 
one  hour  each. 

BOILED  PUDDING. 

Such  as  Indian  pudding,  plum  pudding  and  huckle- 
berry pudding,  two  or  three  hours  each. 

BATTER  PUDDING. 
Such  as  cottage,  etc.,  about  forty-five  minutes. 

PHILADELPHIA  PUDDING. 

Wash  and  core  the  desired  number  of  slightly 
tart  apples,  but  do  not  pare  them.  Place  i|n  bake 
dijsh  large  enough  to  hold  apples  and  batter.  Dot 
each  apple  with  a  bit  of  butter,  tablespoonful  of 
sugar  and  sprilnkle  cinnamon  on  top.  Put  into  oven, 
bake  until  soft.  Prepare  the  batter  as  follows:  2 
eggs,  whites  beaten  separately.  Beat  2  tablespoon- 
fuls  of  sugar  with  yolks,  add  1  cup  cream  or  use  rich 
milk  and  a  small  lump  of  butter,  then  add  2  cups  of 
flour,  into  which  2  teaspoonfuls  of  good  baking 
powder  has  been  sifted.  Pour  this  over  baked  apples 
and  put  back  into  oven,  baking  until  done. 

TAPIOCA  PUDDING. 

Soak  3  tablespoonfuls  of  tapioca  in  water  over 
night,  put  this  into  a  quart  of  boiling  milk  and  boil 


HANOVER  COOK  BOOK.  133 

half  an  hour.  Beat  the  yolks  of  4  eggs  with  a  scant 
cup  of  sugar.  Add  3  tablespoonfuls  of  prepared 
cocoanut;  stir  in  and  boil  10  minutes  longer.  Pour 
into  a  pudding  dish,  beat  whites  to  a  stiff  froth,  add 
3  tablespoonfuls  of  powdered  sugar,  spread  on  top 
and  sprinkle  cocoanut  over  all.  Brown  in  oven. 

Mrs.  J.  C.  Miller, 

York  Road,  Pa. 

APPLE  TAPIOCA. 

1  cup  tapioca,  soak  1  hr.  in  water  to  cover,  1  tea- 
spoonful  salt.  Pare  and  core  6  apples  and  put  in 
baking  dish,  fill  center  with  sugar,  add  tapioca,  and 
1  pt.  water.  Bake.  M.  Elizabeth  Gitt. 

TAPIOCA  PUDDING. 

1  qt.  of  milk,  4  full  tablespoonfuls  of  sugar,  J  cup 
tapioca,  3  eggs,  vanilla  to  taste,  pinch  of  salt.    Soak 
tapioca  over  night  in  cold  water.     Boil  milk  and 
tapioca  together  for  5  minutes,  remove  from  stove, 
add  beaten  yolks  of  eggs,  return  to  stove  until  it 
comes  to  a  boil,  add  sugar  flavor  with  vanilla.    When 
cold  add  beaten  whites  of  eggs,  just  before  serving. 

Mrs.  Jacob  Slagle. 
Baltimore,  Md. 

RICE  APPLES. 

Boil  J  Ib.  rice  until  soft,  add  1  qt.  sweet  milk,  | 
small  cup  of  sugar.  Pare  and  core  7  or  8  good  cook- 
ing apples,  place  in  a  buttered  dish,  put  1  teaspoonful 
jelly  into  each  cavity,  and  fill  with  rich  cream, 
put  rice  in  around  the  apples,  leaving  top  uncovered. 
Bake  30  minutes,  then  cover  with  whites  of  2  eggs 
and  sifted  sugar.  Brown.  Serve  with  cream. 

Mrs.  D.  Guy  Hollinger. 

RICE  PUDDING. 

2  qts.  of  milk,  1  teacup  of  rice,  butter  the  size 
of  a  walnut,  \  teaspoonful  ot  salt,  4  tablespaonfuls 


134  HANOVER  COOK  BOOK. 

of  sugar.    Bake  in  a  slow  oven  2  hours,  stir  while 
baking;  flavor  with  nutmeg. 

Mrs.  Lewis  Brockley. 

RICE  PUDDING. 

1  qt.  milk,  3  tablespoonfuls  uncooked  rice,  3 
tablespoonfuls  sugar,  pinch  of  salt,  lump  of  butter, 
and  grated  nutmeg  for  flavoring.  Put  in  oven  and 
stir  when  crust  forms  on  top.  Bake  1J  hours  in 
moderate  oven.  Mrs.  E.  E.  Henderson. 

QUEEN  OF  PUDDING. 

1  qt.  milk,  1  pt.  bread  crumbs,  4  eggs,  1  cup  sugar. 
Beat  the  yolks  of  the  eggs  and  sugar  together,  add 
the  milk,  then  the  bread  crumbs.  Pour  i|nto  a  pud- 
ding dish  well  greased  with  butter,  and  bake  until 
firm.  'Take  from  oven,  and  cover  with  thin  slices 
of  crabapple  jelly,  then  with  an  icing  made  of  the 
whites  of  the  eggs,  and  1  cup  of  sugar.  Put  back 
into  oven  and  let  brown. 

A.  K.  Trone. 

BREAD  PUDDING. 

1  pt.  of  fine  bread  crumbs,  always  stale  and  dry, 
3  eggs,  1  tablespoonful  melted  butter,  nutmeg  to 
taste,  1  teaspooonful  baking  powder.  Beat  yolks 
light,  add  1  pt.  milk,  stirrihg  well  together,  add 
bread  crumbs  with  bakijng  powder,  butter  and 
nutmeg,  stfir  lijghtly,  bake  at  once  until  done,  but 
not  watery,  almost  20  minutes.  Take  from  oven, 
spread  with  currant  jelly,  beat  whites  very  stiff, 
add  1  tablespoonful  sugar,  spread  over  pudding, 
return  to  oven  to  brown  lightly,  eat  with  cream  or 
any  desired  sauce. 

Mrs.  Ella  Bellinger. 

AN  EXCELLENT  BREAD  PUDDING. 

Take  1  pt.  bread  crumbs,  and  pour  over  1  qt. 
new  milk,  let  stand  until  soft.  Add  1  tablespoonful 


HANOVER  COOK  BOOK.  135 

butter,  and  grated  rind  of  1  lemon,  yolks  of  4  eggs, 
well  beaten,  with  1  cup  sugar.  Bake  in  pudding  dish, 
when  cool  spread  with  jelly,  preserves  or  stewed 
fruit.  Beat  whites  of  4  eggs  with  1  tablespoonful 
pulverized  sugar.  Flavor  with  lemon,  spread  over 
pudding  and  put  in  oven  to  brown. 

Mrs.  H.  M.  Rudisill. 

BREAD  CAKE. 

1  doz.  eggs,  the  yolks  beaten  with  1  Ib.  powdered 
sugar,  J  Ib.  bread  cut  in  little  squares,  browned,  then 
pounded,  J  Ib.  powdered  almonds,  J  oz.  ground 
cinnamon,  J  oz.  ground  cloves,  a  little  rose  water, 
last  whites  of  eggs  beaten  to  a  stiff  froth.  Grease 
pan  well  and  put  greased  paper  in  pan.  Bake  1J  hrs. 

Mrs.  Edward  Reindollar, 

Taneytown,  Md. 

CRACKER  PUDDING. 

1  cup  crushed  crackers,  f  cup  sugar,  1  quart 
sweet  milk,  i  cup  cocoanut,  2  eggs  (whites  for  icing) , 
\  teaspoonful  vanilla.  Bake  in  oven. 

Mrs.  B.  R.  Shultz. 

COTTAGE  PUDDING. 

1  full  cup  flour,  1  tablespoonful  butter,  \  cup 
sugar,  \  cup  of  milk,  1  heaping  teaspoonful  of  baking 
powder,  1  egg,  and  a  little  salt.  Bake  25  minutes  in 
moderate  oven. 

SAUCE. — 1  cup  sugar,  \  cup  butter,  juice  of  1 
lemon,  1  egg.  Beat  butter,  sugar  and  egg  together 
to  a  cream.  Set  it  on  stove  in  double  boiler  and 
heat.  Pour  in  lemon  juice  and  add  nutmeg.  Pour 
from  one  dish  to  another  a  few  times  and  send  to 
table.  Edith  Gitt  Billmeyer. 

COTTAGE  PUDDING. 

1  cup  sugar,  1  tablespoonful  butter,  2  eggs,  1  cup 
sweet  milk,  3  cups  flour,  or  enough  to  make  a  right 


136  HANOVER  COOK  BOOK. 

stiff  batter.     3  small  teaspoonfuls  baking  powder, 
1  teaspoonful  salt.     Serve  with  lemon  sauce. 

Mrs.  J.  U.  Snively. 

BAKED  INDIAN  PUDDING. 

Scald  1  qt.  sweet  milk,  thicken  with  1  cup  corn- 
meal,  4  well  beaten  eggs,  whites  and  yolks  separately, 
sugar  to  taste,  1  cup  currants,  J  cup  raisins,  salt, 
cinnamon.  Bake  2  hours;  ^erve  hot. 

SAUCE  FOR  PUDDING.— 1  cupful  boiling 
water,  1  tablespoonful  of  corn  starch,  J  cup  of 
butter,  1  cup  powdered  sugar,  1  egg,  a  little  grated 
nutmeg,  juice  of  1  lemon.  Wet  the  corn  starch  in 
cold  water  and  stir  in  the  boiling  water  and  boil 
10  min.  Add  the  lemon  juice  and  pour  the  boiling 
mixture  into  the  egg  mixture  until  thoroughly 
blended.  The  egg  mixture  consists  of  the  butter 
and  sugar  rubbed  to  a  cream.  Add  the  well  beaten 
egg  and  the  nutmeg. 

M.  Bertha  Zieber. 

BLACKBERRY  MUSH. 

Mash  1  qt.  of  very  ripe  blackberries,  sweeten  to 
taste,  cook  15  minutes,  stir  in  flour  enough  to  make 
them  stick  together.  Keep  boiling  all  the  time, 
pour  into  cups,  when  cold,  eat  with  cream. 

Mrs.  A.  C.  Matthews. 

York,  Pa. 
BLACKBERRY  PUDDING. 

1  cup  of  butter,  2  cups  of  sugar,  4  eggs,  1  cup  of 
milk,  1  teaspoonful  of  soda,  flour  enough  to  make 
it  very  stiff,  1  qt.  of  berries,  bake  1  hour.    Huckle- 
berries can  be  used  instead  of  blackberries. 

Miss  A.  Kate  Shriver. 

HUCKLEBERRY  PUDDING. 

2  eggs,  i  cup  sweet  milk,  1  cup  sugar,  \  teaspoonful 
baking  powder,  \  cup  butter,  creamed,  2  cups  flour, 
1  pt.  huckleberries,  floured.  Mrs.  Hugh  B.  Hostetter. 


HANOVER  COOK  BOOK.  137 

HUCKLEBERRY  PUDDING. 

1  cup  sugar,  \  cup  butter,  J  cup  sweet  milk,  2  eggs, 
1  teaspoonful  baking  powder  in  1J  cups  of  flour, 
and  lastly  a  pint  of  berries,  if  preferred  substitute 
raisins.  Bake  and  serve  with  sauce. 

Mrs.  Paul  Sell. 

BAKED  HUCKLEBERRY  PUDDING. 

1  quart  of  berries,  \  teaspoonful  of  mace  or  nut- 
meg, 3  eggs  well  beaten,  separately,  2  cups  of  sugar, 
1  tablespoonful  of  butter,  1  cup  of  sweet  milk,  1 
pint  of  flour,  2  teaspoonfuls  of  baking  powder.  Roll 
the  berries  well  into  the  flour  and  add  last  of  all. 
Bake  \  hour  in  a  moderate  oven  and  serve  with 
sauce.  Mrs.  0.  N.  Anthony. 

BAKED  HUCKLEBERRY  PUDDING. 

1  cup  of  sugar,  1  cup  of  milk,  1  egg,  1  pt.  of  flour, 
1  pt.  of  berries,  butter  the  size  of  an  egg,  2  tea- 
spoonfuls  of  baking  powder. 

SAUCE. — 5  tablespbonfuls  of  sugar,  butter  the 
size  of  an  egg,  1  \  cups  of  boiling  water,  yolk  of  1  egg, 
1  heaping  teaspoonful  of  corn  starch,  1  teaspoonful 
of  vanilla,  2  or  3  of  good  strong  vinegar,  and  a  little 
nutmeg.  Cream  sugar,  butter  and  egg  together. 
Mix  the  cornstarch  with  a  little  water  and  stir  all 
into  the  If  cups  of  water.  Cook  a  few  minutes  and 
serve.  Mrs.  W.  L.  Hoffheins. 

RASPBERRY  PUDDING. 

Bake  in  loaf,  1  cup  sugar,  \\  cups  milk,  a  piece  of 
butter  the  size  of  an  egg,  2  eggs,  1  teaspoonful 
baking  powder.  Make  stiff  as  cake  batter,  then  stir 
in  1  pt.  raspberries.  Serve  hot  with  milk  or  a  plain 
sauce.  Miss  Emijry  J.  Young. 

RASPBERRY  or  STRAWBERRY  SHORT  CAKE 

1  qt.  flour,  2  teaspoonfuls  baking  powder,  4  table- 
spoonfuls  sugar,  3  tablespoonfuls  butter,  salt,  1  cup 


138  HANOVER  COOK  BOOK. 

sweet  milk,  1  egg.  When  baked  split  the  cake  with 
a  sharp  knife  and  fill  with  sweetened  berries,  replace 
top  and  serve  with  milk.  Mrs.  Naill. 

CHERRY  PUDDING. 

1  pt.  of  flour,  2  tablespoonfuls  of  sugar,  1  teaspoon- 
ful salt,  2  teaspoonfuls  of  baking  powder,  1  cup  of 
milk,  and  2  eggs.  Stir  all  together  until  smooth, 
add  1  cup  of  cherries,  seeded.  Pour  in  small  cups, 
greased,  and  steam  20  minutes.  Serve  with  hard 
sauce,  or  if  preferred  a  hot  sauce. 

Mrs.  Wm.  Anthony. 

EGG  DUMPLINGS. 

One  pint  flour,  one  and  one-half  teaspoonfuls  of 
baking  powder,  two  eggs  and  one  cup  of  sweet  milk. 

Mrs.  Reuben  Sprenkle. 

BOILED  CHERRY  DUMPLINGS. 

To  1  Ib.  of  bread  sponge,  add  1  egg,  \  cup  sugar, 
tablespoonful  lard,  knead  well,  adding  a  little  flour. 
Let  rise  2  hours,  then  shape  into  dumplings.  Let 
rise  2  hours  more.  Have  boiling  1  pt.  cherries, 
|  pt.  water,  \  cup  sugar.  Drop  in  the  dumplings 
and  boil  for  \  hour.  Do  not  remove  lid  from  kettle 
while  boiling. 

Mrs.  Harry  Naill. 

BOILED  BERRY  OR  CHERRY  PUDDING. 

1  cup  of  sugar,  2J  cups  of  flour,  1  cup  of  sweet 
milk,  2  cups  of  berries,  2  eggs,  1  teaspoonful  of  bak- 
ing powder.  Put  into  a  bag  and  boil  2  hours. 

Mrs.  H.  M.  Alleman. 

PEACH  PUDDING. 

1  pt.  of  cut  peaches,  1  pt.  of  flour,  f  cup  sweet 
milk,  1  egg  beaten  light,  butter  the  size  of  an  egg, 
\  teaspoonful  salt,  1  teaspoonful  baking  powder. 


HANOVER  COOK  BOOK.  139 

Mix  well  together,  then  pour  it  over  the  peaches  in 
a  pudding  dish  and  bake  until  well  done.  Serve 
with  sugar  and  cream. 

Mrs.  Jacob  Myers. 

PEACH  SHORT  CAKE.    * 

2  cups  flour,  2  tablespoonfuls  butter  and  lard 
mixed,  2  teaspoonfuls  baking  powder,  pinch  salt. 
Mix  together  then  add  1  well  beaten  egg,  2  table- 
spoonfuls  sugar  and  1  cup  sweet  milk.  Bake  in 
jelly  pans.  Slice  peaches  thin  and  sugar  before 
using.  When  cool  place  them  between  the  layers 
and  on  top.  Mrs.  C.  E.  Roop, 

Taneytown,  Md, 

PEACH  PUDDING. 

Rub  a  tablespoonful  of  butter  into  a  pint  of  sifted 
flour  mixed  with  a  teaspoonful  of  baking  powder, 
and  a  pinch  of  salt.  Pare  6  ripe  peaches,  cut  into 
halves,  and  take  out  stones.  Add  one  beaten  egg 
to  a  half  a  cupful  of  milk,  thicken  with  prepared 
flour,  and  pour  into  a  buttered  baking  pan.  Arrange 
the  peaches  over  the  top,  cut  side  up.  Put  a  drop 
of  vanilla  into  each,  fill  with  sugar  and  lay  a  bit  of 
butter  on  the  center  of  each.  Bake  in  a  hot  oven. 
Serve  hot  with  sweetened  cream. 

Sarah  Dusman. 

DRIED  APRICOT  PUDDING. 

1  pt.  milk,  1  pt.  bread  crumbs,  1  pt.  dried  apricots, 
stewed  very  soft,  1  tablespoonful  of  butter,  2  eggs, 
1  cup  of  sugar;  pinch  of  salt.  Boil  the  milk  and  while 
hot  turn  it  over  the  bread  crumbs.  Stir  into  this  the 
butter  and  the  stewed  apricots.  When  cool  add 
the  sugar,  the  pinch  of  salt,  and  the  egg  well  beaten. 
Put  into  a  well  buttered  pudding  dish,  and  bake 
half  an  hour.  Serve  with  a  sweet  sauce.  Dried 
peaches  may  be  used  in  the  same  way. 

Mrs.  Chas.  Ehrehart. 


140  HANOVER  COOK  BOOK. 

FRUIT  PUDDING. 

1  pound  mince  meat.  Boil  20  minutes  in  1  pint 
water.  Let  cool  then  add:  2  well  beaten  eggs  1 
cup  bread  crumbs,  browned,  }  cup  suet,  chopped 
fine,  a  little,  citron,  1  teaspoonful  vanilla.  Cook  or 
steam  in  double  boiler  2J  hours.  Serve  with  lemon 
sauce.  This  may  be  served  hot  or  cold. 

Mrs.  Emil  J.  Stout. 

MOONSHINE. 

1  cup  of  sweet  cream,  whites  of  2  eggs,  well  beaten, 
2  oranges,  2  bananas  cut  in  small  pieces,  stir  in  the 
cream,  sweeten  to  taste.  Set  on  ice  and  serve  with 
whipped  cream.  Mrs.  D.  D.  Ehrhart. 

APPLES  STUFFED  WITH  NUTS. 

Core  the  apples.  Chop  very  fine  enough  walnuts 
to  fill  them.  Season  with  cinnamon  and  sugar. 
Bake  and  serve  with  whipped  cream. 

Mis.  F.  M.  Miller, 
New  Oxford,  Pa. 

APPLE  FLOAT. 

1  pt.  milk,  3  eggs,  1  teaspoonful  of  corn  starch. 
Make  into  custard  and  let  cool.  Beat  the  whites 
of  eggs  into  stiff  froth,  take  a  pint  of  finely  chopped 
or  mashed  apples,  beat  them  into  the  whites. 
When  the  custard  is  cool  lay  the  beaten  whites  over 
the  top,  dot  with  a  jelly  and  flavor  with  vanilla. 

Mrs.  V.  K.  Jordan. 

EXCELLENT  BAKED  APPLES. 

Take  10  or  12  good  sized  juicy  apples,  pare  and 
core.  Butter  a  baking  dish  and  put  into  it  the  apples, 
fill  the  cavities  with  sugar.  Take  a  half  teacup  of 
butter,  and  a  tablespoonful  of  flour,  and  rub  together 
until  smooth.  To  this  put  enough  boiling  water 
to  make  it  thin  enough  to  cover  each  apple.  Bake 


HANOVER  COOK  BOOK.  141 

in  a  slow  oven  1  hr.  or  more.    Can  be  eaten  with 
meat  or  used  as  a  dessert  with  cream. 

A.  L.  Alleman. 

PRUNE  PUDDING. 

Beat  whites  of  3  eggs  very  stiff,  add  1  cup  of 
chopped  prunes,  sugar  to  taste,  and  a  little  vanilla. 
Bake  15  minutes  in  hot  oven  and  eat  with  whipped 
cream.  Prunes  must  be  cooked,  seeded,  and  chop- 
ped fine.  Mrs.  Kate  W.  Himes, 

New  Oxford,  Pa. 


PRUNE  PUDDING. 

One-half  pound  of  best  prunes,  \  pt.  of  rich  cream, 
whites  of  6  eggs,  6  tablespoonfuls  of  powdered  sugar. 
Stew  prunes,  pour  off  the  syrup,  when  fruit  is  cold, 
chop  fine.  Beat  eggs  to  a  stiff  froth,  add  sugar  and 
prunes.  Bake  in  a  buttered  dish  for  \  hour  in  a 
moderate  oven.  Cover  for  20  minutes  and  serve 
with  whipped  cream. 

Mrs.  Frank  Conrad. 


WHORTLEBERRY    PUDDING. 

One-fourth  Ib.  butter,  \  Ib.  sugar,  1  Ib.  flour, 
5  eggs,  1  teaspoonful  soda  dissolved  in  cup  sour  milk. 
Flour  to  make  a  good  batter.  Add  1  pt.  or  1  qt. 
berries  well  floured.  Bake  1  hour. 

Mrs.  A.  C.  Matthews. 


DOLLY  IN  THE  BLANKET. 

1  qt.  flour,  good  pinch  salt,  2  teaspoonfuls  baking 
powder,  1  tablespoonful  lard.  Roll  dough  lightly 
into  a  sheet,  spread  thick  with  jam  or  plum  pre- 
serves, roll  up,  fasten  ends,  and  put  into  a  floured 
bag  twice  the  size,  and  drop  into  a  pot  of  boiling 
water.  Boil  2  hours.  Mrs.  J.  U.  Snively. 


142  HANOVER  COOK  BOOK. 

HASTY  PUDDING. 

1  pt.  milk,  4  eggs,  6  spoonfuls  flour. 
SAUCE. — 1  cup  sugar,  1  egg,  nutmeg,  1  teacupful 
boiling  water,  butter  size  of  egg.    Beat  well  together 
before  adding  the  water.      Season  with  juice  and 
grated  rind  of  1  lemon. 

Mrs.  G.  F.  Himes, 
New  Oxford,  Pa. 

ASH  BOLTON. 

1  cup  suet  chopped  fine,  1  cup  raisins,  2  cups 
molasses,  1  cup  brown  sugar,  1  cup  sweet  milk, 
pinch  salt,  1  teaspoonful  baking  powder.  Flour  to 
stiffen.  Boil  2  hours;  serve  with  sauce. 

Mrs.  J.  U.  Snively. 

DARK  PUDDING. 

One-half  cup  raisins,  chopped,  f  cup  molasses, 
\  cup  butter,  \\  cups  flour,  \  cup  sweet  milk,  \  tea- 
spoonful  cloves  and  1  teaspoonful  cinnamon,  \  tea- 
spoonful  soda.  Steam  1^  hrs.  and  serve  with  hard 
sauce  or  the  following:  1  cup  sugar,  \  cup  water,  boil 
until  it  spins  a  thread.  Pour  this  over  the  well 
beaten  yolks  of  3  eggs,  add  1  cup  cream  and  flavor 
with  lemon.  Mrs.  Hugh  B.  Hostetter. 

PLUM   PUDDING   WITHOUT   EGGS. 

1  pt.  flour,  \\  teaspoonfuls  baking  powder,  1  small 
cup  of  suet  chopped  fine,  f  cup  brown  sugar,  a  pinch 
of  salt,  1|  teaspoonfuls  of  cinnamon,  riot  quite  \ 
teaspoonful  of  cloves,  a  little  nutmeg,  1  large  cupful 
seedless  raisins,  f  cup  currants,  \  cup  molasses, 
1  cup  milk,  mixed  with  the  molasses.  Mix  into  a 
thick  batter,  steam  2  hours;  serve  with  a  hard  sauce 
made  with  a  lump  of  butter  si^e  of  a  large  egg,  a 
good  cup  of  sugar  creamed  with  the  butter,  and  a 
small  egg  well  beaten;  flavor  to  taste. 

Mrs.  F.  W.  Shuman. 


HANOVER  COOK  BOOK.  143 

LADY  FINGER  PUDDING. 

1  qt.  sweet  milk,  4  eggs,  4  tablespoonfuls  of  sugar, 
|  tablespoonful  corn  starch;  vanilla.  Boil  the  milk 
in  double  boiler.  Beat  the  eggs,  whites  and  yolks 
separately.  Mix  a  little  milk  with  the  yolks.  Put 
sugar  into  the  milk;  cornstarch  with  a  little  milk 
mixed  with  the  eggs.  Mix  all  together  and  put  into 
the  boiling  milk  until  it  thickens.  Take  off  the  fire 
and  flavor.  Pour  over  the  lady  fingers.  Put  the 
whipped  whites,  sweetened,  on  top,  and  brown  in 
the  oven.  M.  Bertha  Zieber. 

CREAM  PUDDING. 

Stir  together  1  pt.  of  cream,  3  oz.  of  sugar,  the 
yolks  of  3  eggs,  and  a  little  grated  cocanut  or  nut- 
meg. Add  the  beaten  whites,  stirring  lightly,  then 
pour  into  a  buttered  pie  plate,  on  which  has  been 
sprinkled  the  crumbs  of  stale  bread  to  the  thikcness 
of  an  ordinary  crust.  Sprinkle  over  the  top  a  layer 
of  bread  crumbs  and  bake.  Mrs.  Samuel  Althoff . 

BROWN  BETTY. 

In  a  quart  pudding  dish  arrange  alternate  layers 
of  sliced  tart  apples,  and  bread  crumbs,  not  dried, 
season  each  layer  with  bits  of  butter,  a  little  sugar, 
and  a  pinch  each  of  ground  cinnamon  and  cloves. 
When  the  dish  is  full,  pour  over  it  a  cupful  of  mo- 
lasses and  water  mixed.  Cover  the  top  with  crumbs. 
Bake  1  hour  in  a  medium  hot  oven.  Serve  hot  with 
fairy  butter. 

FAIRY  BUTTER.— 1  egg,  white  and  yolk  beaten 
separately.  To  the  yolk  add  juice  of  1  lemon,  and 
sufficient  confectioners  sugar  to  make  a  very  thick 
paste.  Last  add  white  of  egg  beaten  to  a  froth, 
and  serve  as  cold  as  possible. 

Mrs.  A.  R.  Mundorff. 

CREAM  PUFFS. 

Drop  1  pt.  hot  water  into  1  cup  butter,  and  melt. 
Add  1  pt.  sifted  flour,  and  stir  until  it  leaves  the  pan. 


144  HANOVER  COOK  BOOK. 

Take  off  the  stove  and  when  cool  enough  not  to  cook 
the  eggs,  add  5  eggs,  1  at  a  time,  and  beat.  Then 
drop  in  pans  and  bake  in  a  very  hot  oven  about  30 
minutes. 

FILLING.— 1  qt.  milk,  2  tablespoonfuls  of  corn 
starch,  sugar  to  taste,  and  2  eggs.  Make  as  blanc 
mange.  Mrs.  Charles  Roop, 

Taneytown.  Md. 


PUFFS. 

2  cups  of  flour,  4  cups  of  sweet  milk,  4  eggs,  a 
little  salt.  Bake  in  muffin  rings  J  hour. 

SAUCE. — A  lump  of  butter  the  size  of  an  egg, 
cream  it  with  1  cup  of  light  brown  sugar,  beat  in  1 
egg;  flavor  with  vanilla,  and  pour  over  puffs  just 
before  serving.  This  makes  2  doz. 

Mrs.  G.  M.  Bair. 


CREAM  PUFFS. 

1  cup  boiling  water,  \  cup  of  butter.  Boil  water 
and  butter  together,  stir  in  while  boiling  1  cup  of 
flour.  When  cold  add  3  unbeaten  eggs,  dropped  one 
at  a  time.  Drop  mixture  into  the  pan  from  a  table- 
spoon. Bake  20  minutes  in  a  very  hot  oven. 

CREAM. — 2  cups  milk,  1  cup  sugar,  2  eggs, 
5  scant  tablespoonfuls  flour.  Boil  as  for  any  other 
custard.  Flavor  with  vanilla. 

Mrs.  W.  B.  Allewelt. 


CREAM  PUFFS. 

2  cups  of  sugar,  \  cup  butter,  1  cup  of  sweet  milk, 
3  eggs,  3  cups  of  flour,  3  teaspopnfuls  baking  powder. 
Beat  eggs  separately,  bake  in  jelly  cake  dishes. 
This  receipt  may  be  used  for  cake,  using  chocolate 
or  cocoanut.  Very  good. 

Mrs.  Warren  Hafer. 


HANOVER  COOK  BOOK.  145 

CREAM  PUFFS. 

Boil  together  1  cup  water  and  J  cup  butter.  While 
boiling  add  1  cup  flour.  Stir  until  smooth,  then 
cool.  Add  3  eggs,  one  at  a  time,  not  beaten,  stir 
smooth  and  drop  far  apart  on  a  sheet  or  pan.  Bake 
30  minutes. 

CREAM  FOR  FILLING.— J  cup  sugar,  2  heap- 
ing teaspoonfuls  flour,  1  egg.  Pour  this  into  1  cup 
boiling  milk;  flavor  to  taste.  When  cool  cut  puffs 
open  and  put  in  filling. 

Mrs.  E.  J.  Chenoweth. 


146  HANOVER  COOK  BOOK. 


Pudding  Sauces 


LEMON  SAUCE. 

1  large  cup  sugar,  \  cup  butter,  1  egg,  1  lemon 
juice,  and  \  rind,  1  teaspoonful  nutmeg,  3  table- 
spoonfuls  boiling  water.     Beat  all  together  until 
light,  then  add  hot  water,  and  stand  on  stove  where 
it  will  not  boil.    Serve  hot. 

Mrs.  J.  U.  Snively. 

LEMON  BUTTER. 

2  lemon  rinds  and  juice,  1J  cups  sugar,  2  eggs, 
beat  all  together.    Put  lump  of  butter  in  a  pan,  and 
boil  for  5  minutes. 

Mrs.  Dr.  Jordy. 

HARD  SAUCE. 

One-third  Ib.  of  butter,  J  Ib.  of  pulverized  sugar, 
cream  well  together,  season  to  taste.  Stand  in 
cool  place.  Mrs.  L.  H.  Hoff acker. 

HARD  SAUCE. 

\  cupful  butter,  1  cupful  sugar  (pulverized), 
1  tablespoonful  boiling  water,  1  teaspoonful  vanilla. 
Pour  water  over  butter  and  cream  together  until 
light.  Roll  sugar  to  get  lumps  out,  then  add  gradu- 
ally to  creamed  butter  and  water.  Add  flavoring 
last.  Chopped  fruit  may  be  added  but  be  sure  to 
strain  off  the  juice  before  adding  fruit. 

Mrs.  C.  Stahr  Hamm, 

Kingsport,  Tenn. 


HANOVER  COOK  BOOK.  147 

CREAMY  SAUCE. 

Beat  4  oz.  of  butter  to  a  cream,  add  gradually 
8  oz.  of  powdered  sugar.  Beat  again  until  very, 
very  light,  add  gradually  1  gill  of  sweet  cream,  the 
grated  rind  of  1  lemon,  and  a  teaspoonful  of  vanilla. 
Turn  into  a  dish  and  stand  away  to  harden.  To  be 
served  with  steamed,  boiled,  or  baked  batter  pud- 
ding. Anna  H.  Eagle, 

Marietta,  Pa. 

HOT  COFFEE  SAUCE  FOR  ICE  CREAM. 

1  cup  sugar,  1  cup  strong  coffe,  one-third  cup 
boiling  water.  Boil  sugar  and  water  hard  for  5  min- 
utes, add  coffee  and  boil  \  hour,  or  until  syrupy. 
Serve  hot  with  vanilla  ice  cream. 

Mrs.  S.  L.  Bixler. 

CHOCOLATE  DRESSING. 
1J  cups  sugar,  \  cup  water,  \  cake  of  chocolate 
dissolved  and  mixed  with  sugar  and  water. 

Mrs.  J.  A.  Melsheimer. 

HOT  CHOCOLATE  SAUCE  FOR  ICE  CREAM. 
Boil  together  a  cup  of  water,  a  half  cup  of  sugar, 
and  a  few  bits  of  cinnamon  stick.  Strain  the  syrup 
after  5  min.  boiling,  and  stir  into  it  a  tablespoonful 
of  cornstarch  that  has  been  dissolved  in  3  table- 
spoonfuls  of  cold  water,  and  4  tablespoonfuls  of 
grated  chocolate  rubbed  smooth  in  a  little  water. 
Return  to  fire  and  stir  while  cooking  until  you  have 
a  smooth  thick  sauce  the  consistency  of  cream.  Re- 
move from  the  fire  and  add  a  tablespoonful  of  vanilla 
flavoring.  Mrs.  J.  C.  Tanger. 

SAUCE  FOR  MERINGUE. 

Two-thirds  cup  of  milk,  4  tablespoonfuls  of  pow- 
dered sugar,  yolks  of  4  eggs,  \  teaspoonful  of  vanilla. 
Cook  in  double  boiler;  let  cool.  When  ready  to 
serve,  pour  custard  over  the  pudding.  \  pt.  of  cream 
whipped  and  sweetened,  makes  it  better,  but  can 
be  served  without.  Mrs.  J.  P.  Barnitz. 


148  HANOVER  COOK  BOOK. 


Desserts 


PINEAPPLE  DESSERT. 

1  can  pineapple  cut  in  dice,  \  Ib.  marshmallows, 
J  pint  cream.  Make  layer  of  pineapple  and  marsh- 
mallows  until  all  is  used  and  pour  the  whipped 
cream  over  this.  Make  4  or  5  hours  before  using. 

Mrs.  L.  H.  Hoffacker. 

FRUIT  MERINGUE. 

Whites  of  4  eggs,  4  tablespoonfuls  powdered 
sugar,  |  cup  of  pineapple  marmalade.  Beat  eggs 
to  a  stiff  dry  froth,  then  add  sugar  or  pineapple. 
Put  this  in  an  ungreased  cake  pan,  and  set  in  another 
pan  of  hot  water.  Bake  in  a  slow  oven  45  minutes. 
Take  out  on  a  platter,  but  do  not  allow  a  draft  to 
strike  it.  Mrs.  J.  P.  Barnitz. 

PRUNE  WHIP. 

1  Ib.  prunes,  cooked  very  soft;  drain  and  seed, 
and  chop  fine.  Beat  whites  of  3  eggs  into  prunes,  with 
1  cup  sugar.  Bake  20  minutes  in  moderate  oven. 
Custard  for  prune  whip.  Cook  in  double  boiler  to 
soft  custard,  1J  cups  scalded  milk,  1  teaspoonful  oi 
flour,  J  cup  sugar,  yolks  of  2  eggs  well  beaten. 

Mrs.  William  Fritz, 
Dover,  N.  J. 

PECAN  CUSTARD. 

Grind  J  Ib.  of  pecan  meats  very  fine,  warm  1J  pts. 
of  milk  with  J  cup  of  the  pecan  meats  and  3  level 
tablespoonfuls  of  sugar.  Remove  from  the  fire  and 


HANOVER  COOK  BOOK.  149 

flavor  with  |  teaspoonful  of  vanilla.  Let  this  stand 
if  possible  for  1  hour.  Beat  4  eggs  slightly  and  add 
to  the  milk  and  nuts.  Season  with  |  of  a  teaspoonful 
of  salt.  Bake  in  individual  cups  slowly  for  about 
40  minutes.  When  turning  these  out  sprinkle  the 
remaining  ground  nut  meats  over  the  top  of  the 
custard.  Elizabeth  Bowman  Titzel, 

Lancaster,  Pa. 

ORANGE  PUDDING. 

5  oranges  cut  fine.  Boil  1  pt.  of  sweet  milk,  add 
while  boiling  yolks  of  3  eggs,  1  tablespoonful  corn 
starch,  1  cup  sugar  made  smooth  with  a  little  cold 
milk.  Stir  all  the  time,  and  when  thick  pour  over 
fruit.  Whites  of  3  eggs,  beaten  very  stiff,  and  2 
tablespoonfuls  sugar  spread  over  pudding,  put  in 
oven  to  brown.  Serve  cold. 

Mrs.  C.  Anthony. 

DELICATE  PUDDING. 

Into  one  pint  of  sweet  milk  stir  J  cup  granulated 
sugar,  and  put  into  double  boiler.  Dissolve  2  table- 
spoonfuls  of  cornstarch  in  a  little  cold  milk,  and  when 
milk  comes  to  a  boil,  add  the  cornstarch.  Boil  until 
it  thickens.  Add  the  beaten  whites  of  2  eggs,  flavor 
with  vanilla,  pour  into  molds,  and  set  to  cool.  When 
cold,  put  on  ice.  Serve  with  the  following  custard: 
Beat  lightly  the  yolks  of  2  eggs,  add  \  cup  sugar, 
and  1  pt.  of  sweet  milk.  Cook  in  double  boiler 
until  it  thickens.  Flavor  with  vanilla,  and  set  to 
cool.  Mrs.  0.  H.  Hostetter. 


BAKED  CUSTARDS. 

1  qt.  of  milk,  let  come  to  a  boil.  Stir  the  hot  milk 
into  the  yolks  of  6  eggs,  beaten  light.  Add  6  table- 
spoonfuls  of  sugar,  !  teaspoonful  of  vanilla.  Pour 
into  molds  and  set  molds  in  a  pan  of  boiling  water, 
and  bake  in  a  hot  oven  20  minutes. 

Virginia  Fitz. 


150  HANOVER  COOK  BOOK. 

FLOATING  ISLAND  DESSERT. 

1  qt.  milk,  in  double  boiler.  Let  come  to  a  boil. 
Then  add  2  tablespoonfuls  of  cornstarch  mixed  with 
a  little  milk  and  the  yolks  of  three  eggs  well  beaten. 
Boil  well.  Flavor  with  vanilla  when  nearly  cold. 

FLOATER.— Beat  the  whites  of  3  eggs  to  a  stiff 
froth.  Add  2  tablespoonfuls  of  granulated  sugar,  a 
little  vanilla.  Beat  well.  Spread  on  buttered  pie- 
plate  and  place  in  oven  until  slightly  browned.  When 
cold  cut  with  biscuit  cutter  and  place  on  the  custard. 

Mrs.  A.  M.  Heilman. 

MARSH-MALLOW  CREAM. 

Whip  \  pt.  of  cream,  sweeten  to  taste,  place  on 
ice  to  cool.  Cut  in  small  pieces  1  orange,  2  bananas, 
5  cents  worth  of  marsh-mallow,  J  cup  walnut  meats. 
Beat  the  fruit  lightly  into  the  cream,  put  into 
Sherbert  glasses,  add  a  cherry  for  ornamentation, 
and  serve  at  once.  Mrs.  C.  M.  Wolff. 

BISQUE. 

Make  a  custard  of  1  qt.  of  good  milk,  3  table- 
spoonfuls  of  corn  starch,  and  the  yolks  of  2  eggs. 
When  cold  add  2  qts.  of  rich  cream  and  \  Ib.  of 
macaroons  dried  and  rolled  fine. 

Mrs.  J.  S.  Moul. 

MOCK  ICE  CREAM. 

Rub  1  cup  of  strawberry  jam  or  preserves  through 
a  sieve,  and  add  to  it  1  qt.  of  sweet,  rich  cream, 
then  dissolve  1  oz.  of  gelatine  in  J  pt.  of  water,  add 
J  Ib.  of  fine  white  sugar,  stir  all  well  together,  put 
into  a  mold,  and  set  on  ice  until  firm  and  solid. 

Mrs.  J.  S.  Moul. 

CHOCOLATE  CUSTARD. 

4  tablespoonfuls  grated  chocolate,  6  tablespoonfuls 
sugar,  2  tablespoonfuls  of  flour,  1  teaspoonful  vanilla, 


HANOVER  COOK  BOOK.  151 

1  cup  cold  water,  yolks  of  2  eggs.  Mix  well  and  boil 
until  it  thickens.  Use  the  whites  of  the  eggs  for  a 
meringue  on  the  custard.  Mrs.  Ed.  Michael. 

CHOCOLATE  CUSTARD. 

1  pt.  sweet  milk,  1  cup  brown  sugar,  yolks  of  3 
eggs,  2  heaping  tablespoonfuls  chocolate,  \  cup 
flour,  whites  of  eggs,  2  tablespoonfuls  sugar,  beat 
whites  stiff,  add  sugar.  Mrs.  C.  Anthony. 


CHOCOLATE  PUDDING. 

One-fourth  cake  of  chocolate,  f  cup  sugar,  \  cup 
of  water,  1  pt.  of  mi|lk,  1  tablespoonful  of  corn  starch. 
Take  chocolate,  sugar  and  water  and  boil  to  syrup, 
then  add  milk  and  corn  starch.  Flavor  and  cool. 

Edith  Gitt  Billmeyer. 

ORANGE  PUDDING. 

m  4  large  oranges,  reject  the  peel,  seed,  and  inside 
tissue,  cut  the  remainder  into  small  pieces,  and  put 
into  2  qt.  baking  dish  with  1  cup  sugar.  Make  a 
custard  of  1  tablespoonful  corn  starch,  yolks  of  3 
eggs,  and  1  pt.  milk.  Cool  and  add  to  the  oranges. 
Make  a  meringue  of  whiles  of  3  eggs  and  1  table- 
spoonful  sugar,  spread  over  top,  and  brown  i|n  oven. 


PEACH  A  LA  PARIS. 

Pare  and  slice  peaches,  arrange  in  a  dish,  dust  with 
sugar,  and  set  in  a  cool  place.  Now  put  into  a  boiler 
1  qt.  of  milk.  Mijx  2  tablespoonfuls  of  gelatijne  with 
cold  milk,  beat  together  2  eggs  and  f  cup  of  granu- 
lated sugar.  When  the  milk  boils  shir  in  the  eggs, 
sugar  and  gelatine.  Set  away  to  cool,  but  do  not 
allow  it  to  set.  When  cool  pour  this  mixture  over 
your  peaches  and  set  on  ice  until  it  jellies.  Serve 
with  whipped  cream. 

Mrs.  Clinton  J.  Gitt. 


152  HANOVER  COOK  BOOK. 

WHIPPED  CREAM. 

1J  pts.  of  good  rich  cream,  sweetened  and  flavored 
to  taste.  Whip  to  a  stiff  froth.  Dissolve  f  oz.  of 
best  gelatine  in  1  small  teacup  of  hot  water  and  when 
cool,  pour  into  the  cream.  Stir  thoroughly  and  set 
in  a  cool  place.  Mrs.  Lewis  Brockley. 

CHARLOTTE  RUSSE. 

Yolks  of  4  eggs  well  beaten,  with  J  cup  of  pulyer- 
ized  sugar,  dissolve  one-third  of  a  box  of  gelatine  in  a 
cup  of  milk  after  it  has  stood  for  10  minutes,  set  the 
cup  of  milk  in  a  vessel  of  hot  water  on  the  back  of 
the  range,  stirring  frequently,  and  as  soon  as  dis- 
solved remove  from  the  range  or  it  will  curdle,  and 
pour  it  over  the  beaten  eggs,  and  sugar,  flavor  with 
1J  teaspoonfuls  of  vanilla  when  cool  add  the  well 
beaten  whites  of  4  eggs.  Let  get  quite  cold  and  add  1 
qt.  of  cream  whipped,  set  on  ice  over  night.  This 
will  serve  12  or  14  persons.  Mrs.  J.  D.  Zouck. 

CHARLOTTE  RUSSE. 

1  qt.  cream,  whites  of  5  eggs,  yolks  of  3  eggs, 
%  Ib.  pulverized  sugar,  \  oz.  gelatine,  1  gill  new  milk. 
Whip  cream  very  light,  whites  well  beaten,  beat 
yolks  with  the  sugar,  add  gradually,  then  add  3 
teaspoonfuls  vanilla.  Dissolve  gelatine  in  the  milk, 
strain  it  into  the  yolks,  pour  the  mixture  into  the 
cream,  beating  well;  add  whites  last.  Line  a  dish 
with  sponge  cake,  pour  mixture  in  to  congeal.  Set 
on  ice.  Mrs.  A.  C.  Matthews. 


GELATINE  PUDDING. 

\  cup  cold  water,  1  pkg.  gelatine  (Knox),  soak  15 
minutes.  Scald  1  cup  of  milk  and  \  cup  of  sugar, 
add  this  to  the  gelatine.  When  cool  and  begins  to 
jell,  add  one  pint  of  whipped  cream  and  the  whites 


HANOVER  COOK  BOOK.  153 

of  two  eggs,  beaten  stiff.  Beat  all  together  for  five 
minutes,  add  one  cup  of  nuts,  one  can  of  pineapple 
(large),  cup  in  small  pieces,  and  a  few  marshmal- 
lows  cut  fine.  Flavor  with  vanilla.  Get  all  ingre- 
dients ready  before  soaking  gelatine. 

Mrs.  J.  S.  Moul. 


MILK  JELLY. 

Heat  1  qt.  of  sweet  milk  with  1  Ib.  of  sugar. 
When  the  sugar  is  dissolved,  continue  the  heat  at 
boiling  temperature  for  10  minutes.  Cool  the  above 
mixture  well,  then  add  slowly  stirring,  \  oz.  of  gela- 
tine dissolved  in  a  cup  of  water,  and  the  juice  of  3  or 
4  lemons.  Set  glasses  containing  mixture  in  a  cold 
place  that  the  contents  may  gelatinize.  It  is  neces- 
sary to  have  the  milk  quite  cool  before  adding  the 
other  ingredients,  to  prevent  curdling. 

Mrs.  Henry  Shultz. 


CHOCOLATE  BAVARIAN  CREAM. 

Soak  \  box  gelatine  in  enough  cold  water  to  cover 
\  hr.  Boil  1  pt.  milk  add  gelatine  and  2  oz.  grated 
chocolate.  Stir  until  dissolved,  add  \  cup  sugar,  1 
teaspoonful  vanilla.  Pour  in  pan  and  cool  until 
thickens,  then  add  1  pt.  whipped  cream,  pour  in 
molds  desired. 

M.  Elizabeth  Gitt. 


SPANISH  CREAM. 

\  box  gelatine  soaked  in  a  good  \  cup  of  water, 
1  pt.  milk  boiled,  add  gelatine  to  this,  then  beat 
the  yolks  of  4  eggs  with  f  cup  of  sugar,  and  stir  into 
the  milk  and  gelatine.  Let  mixture  come  to  the 
boiling  point,  stirring  constantly,  then  pour  it  into 
the  beaten  whites  of  the  eggs.  Flavor  with  vanilla, 
pour  into  a  mold,  and  serve  cold. 

Mrs.  H.  N.  Gitt. 


154  HANOVER  COOK  BOOK. 

VANILLA  SNOW  CREAM. 

Half  box  gelatine  dissolved  in  1J  pts.  of  warm 
water,  the  whites  of  4  eggs,  2  teacupfuls  of  white 
sugar,  scant  teaspoonful  of  vanilla,  beat  1  hour. 

Mrs.  W.  W.  H. 

VANILLA  SNOW. 

Mix  4  tablespoonfuls  of  gelatine  with  cold  water 
and  soak  until  soft.  Add  1  teacup  of  boiling  water, 
strain  and  let  cool  until  gelatine  begins  to  adhere 
to  the  sides  of  the  vessel.  Now  add  1  cup  of  sugar, 
the  beaten  whites  of  4  eggs,  and  flavor  with  vanilla. 
Beat  until  light.  It  may  take  \  hour  to  beat  into 
stiff  enough  mass.  Make  a  soft  custard  of  the  yolks 
of  eggs  with  a  pint  of  milk  and  a  little  corn  starch. 
Put  the  snow  on  the  custard  when  the  latter  is  cold, 
and  eat  with  cream. 

Mrs.  Edgar  Slagle. 


HANOVER  COOK  BOOK.  155 


Pastry  and  Pies 


PASTRY  FOR  ONE  PIE. 

1  large  cup  flour,  2  tablespoonfuls  of  butter  or 
lard,  pinch  of  salt,  J  cup  cold  water. 

Cora  Colehouse. 

TART  OR  CUSTARD  PASTRY. 

1  cup  lard,  1  tablespoonful  white  sugar,  white  of 
1  egg,  3  tablespoonfuls  of  water.    Mix  all  in  flour 
quickly  just  stiff  enough  to  roll.     If  you  like  nice 
pastry  try  this.  Mrs.  Elmer  Wentz. 

PASTRY. 

2  cups  sifted  flour,  two-thirds  cup  lard,  \  cup  ice- 
water,   1  teaspoonful  salt.     Touch  the  dough  as 
lightly  as  possible.  Mrs.  Geo.  H.  Grove. 

PUFF  PASTE. 

1  Ib.  flour,  J  Ib.  butter,  1  egg,  with  water. 

Mrs.  Geo.  H.  Grove. 

MINCE  MEAT. 

1J  Ibs.  of  beef  boiled  and  chopped,  2  Ibs.  beef 
suet  chopped  fine,  4  Ibs.  apples,  2  Ibs.  raisins,  2  Ibs. 
currants,  2  Ibs.  sugar,  1  pt.  grape  juice,  2  nutmegs, 
\  oz.  cinnamon,  \  oz.  cloves,  \  oz.  mace,  1  teaspoon- 
ful salt,  \  Ib.  citron,  2  large  oranges. 

Martha  M.  Fisher. 


156  HANOVER  COOK  BOOK. 

MINCE  MEAT. 

3  Ibs.  lean  meat,  \  Ib.  suet,  3  Ibs.  sugar,  5  Ibs. 
apples,  2  Ibs.  raisins,  2  Ibs.  currants,  |  Ib.  citron, 
3  lemons,  3  nutmegs,  1  oz.  mace,  J  pt.  grape  juice 

1  gal.  cider,    All  these  things  must  be  chopped,  meat 
well  cooked;  fresh  tongue  is  best. 

Mrs.  J.  H.  Mackelduff. 

MINCE  MEAT. 

2  Ibs.  of  raw  beef,  1  Ib.  of  raw  pork,  2  Ibs.  of  apples, 

2  Ibs.  of  white  sugar,  1  Ib.  of  currants,  1  Ib.  of  raisins, 
\  Ib.  of  citron,  1  qt.  of  liquor,  nutmeg,  cloves  and 
cinnamon.     Add   salt  to  suit  your  taste,  put  in 
quart  jars,  and  it  is  ready  to  use. 

Miss  Anna  Garber. 

LEMON  PIE. 

1  grated  lemon,  1  cup  of  sugar,  1J  cups  of  water, 

3  tablespoonfuls  of  flour,  3  eggs,  beat  yolks,  sugar, 
and  flour  together,  then  add  water.    Beat  whites  to 
a  froth  and  put  on  top  when  baked. 

Mrs.  H.  W.  Swartz. 

LEMON  CUSTARD. 

1  grated  lemon,  4  eggs,  1  pt,  milk,  3  grated  crack- 
ers, melted  butter  size  of  an  egg.  Sugar  to  taste. 
Bake  in  pastry.  Miss  Mary  Forney. 

LEMON  CUSTARD. 

Yolks  of  4  eggs,  3  cups  of  milk,  1J  tablespoonfuls 
of  cornstarch,  \\  cups  of  sugar,  juice  and  rind  of 
3  lemons,  white  of  eggs  on  top  and  2  tablespoonfuls 
of  sugar.  Mrs.  E.  P.  Kuhn. 

LEMON  MERINGUE  PIE. 

\\  cups  sugar,  2  small  cups  boiling  water,  2  lemons, 
2  eggs,  butter  size  of  walnut.  Grate  the  rind  and  pulp 


HANOVER  COOK  BOOK.  157 

of  lemons,  add  sugar,  butter  and  well  beaten  yolks 
of  eggs,  last  the  boiling  water.  Put  on  stove  and 
thicken  with  cornstarch.  Make  meringue  of  whites 
beaten  stiff,  add  2  tablespoonfuls  pulverized  sugar; 
beat  well.  Have  ready  baked  a  rich  paste,  fill  with 
the  cooked  mixture,  top  with  meringue,  put  in  oven 
and  brown.  Mrs.  Black. 

LEMON  CUSTARD. 

2  lemons,  2  tablespoonfuls  of  corn  starch,  f  cup 
of  sugar,  yolks  of  4  eggs,  1  pt.  of  hot  water.  Boil  all 
together.  Put  the  whites  of  eggs  on  top  after  being 
whipped  to  a  froth  or  you  can  use  cornstarch  to 
stiffen  the  whites  of  the  eggs. 

Mrs.  E.  R.  Barker. 

LEMON  CUSTARD. 

Into  a  granite  sauce  pan  put  1  qt.  of  sweet  milk, 
with  a  lump  of  butter  the  size  of  a  large  walnut; 
let  come  to  a  boil.  While  it  is  cooling,  grate  into  a 
bowl  the  juice  and  rind  of  1  lemon;  now  beat  4  eggs 
until  light  with  2  tablespoonfuls  of  flour  and  f  of 
a  cupful  of  sugar.  Add  this  to  the  lemon;  combine 
this  lemon  mixture  with  the  milk  and  butter;  line 
2  pie  plates  with  rich  pastry,  fill  in  the  mixture, 
and  bake  30  miinutes  in  a  moderate  oven  or  until 
the  custard  is  set.  Mrs.  C.  M.  Wolff. 

LEMON  CUSTARD. 

1  cup  of  water,  grated  rind  and  juice  of  1  lemon, 
|  cup  of  sugar,  good  measure,  \  tablespoonful  of 
corn  starch.  Beat  yolks  of  2  eggs  and  mix  all  togeth- 
er. Line  a  pie  dish  with  good  pastry,  put  in- 
greidents  in  and  crumb  fine  1  piece  of  bread;  scatter 
over  the  top,  and  dot  the  pie  with  bits  of  butter 
about  the  size  of  walnut.  Then  bake.  When  baked 
take  whites  of  2  eggs  beaten  stiff  with  tablespoonful 
of  sugar,  put  on  top;  return  to  oven  until  a  light 
brown. 

Mrs.  S.  Spangler. 


158  HANOVER  COOK  BOOK. 

LEMON  PIE  WITH  TWO  CRUSTS. 

Juice  and  grated  rind  of  1  small  lemon,  f  cup  of 
sugar,  1  egg,  1  teaspoonful  og  butter,  1  tablespoonful 
corn  starch,  1  large  cup  of  water.  Beat  lemon,  sugar 
and  egg  together  for  ten  minutes.  Rub  the  butter 
and  corn  starch  together.  Mix  thoroughly  with 
other  ingredients,  add  the  water,  (milk  may  be  used 
if  convenient).  Stir  until  well  mixed.  Pour  into 
a  deep  pie  pan  lined  with  paste  and  cover  with  a 
top  crust.  Bake  quickly. 

Mrs.  J.  H.  Bittinger. 

LEMON  PIE. 

Scant  cup  sugar,  2  tablespoonfuls  of  corn  starch, 
lump  of  butter,  a  cup  boiling  water.  Mix  dry  in- 
gredients well  then  add  1  cup  of  boiling  water. 
Boil  till  it  thickens,  then  take  from  fire  and  add 
yolk  of  1  (or  two)  eggs,  using  white  for  top.  Use 
as  much  lemon  as  you  like. 

Miss  A.  Kate  Shriver. 

LEMON  PIE. 

Make  a  crust  and  bake  it.  Take  1  cup  of  cold 
water,  yolks  of  2  eggs  beaten,  1  tablespoonful^  of 
cornstarch  mixed  with  1  cup  of  sugar,  grated  rind 
and  juice  of  1  lemon.  Cook  the  mixture,  place  in 
crust,  cover  with  a  meringue  made  of  the  beaten 
whites  of  the  2  eggs  (sweetened),  put  in  oven  and 
brown.  Mrs.  C.  P.  Wolcott. 

LEMON  TARTS. 

First  part:  1  grated  lemon  and  juice,  1  cup  mo- 
lasses, 1  cup  sugar,  f  cup  of  hot  water. 

Second  part:  1  large  tablespoonful  of  shortening, 
one-third  cup  sweet  milk,  2  teaspoqnfuls  baking 
powder,  1  egg,  and  enough  flour  to  stiffen. 

Line  three  pie  plates  with  pastry,  then  pour  in  the 
first  part,  then  drop  in  the  second  part.  Bake  in  a 
moderate  oven.  Mrs.  Thomas  Murphy. 


HANOVER  COOK  BOOK.  159 

COCOANUT  CUSTARD. 

1  cocoanut  grated,  1  pt.  milk,  2  tablespoonfuls 
cornstarch,  J  cup  sugar.  Bake  pastry,  and  boil 
milk,  sugar,  and  cornstarch  till  thick,  then  remove 
from  the  fire  and  stir  in  the  cocoanut.  Place  it  in 
the  pastry  and  beat  the  white  of  an  egg  to  a  stiff 
froth  and  place  on  top.  Mrs.  Etzler. 

COCOANUT  CUSTARD. 

m  1  grated  cocoanut,  6  eggs  beaten  well,  butter 
size  of  an  egg,  3  tablespoonfuls  sugar,  1  qt.  milk, 
and  then  add  a  little  flour.  Bake  in  pastry. 

Miss  Mary  Forney. 

COCOANUT  CUSTARD. 

1J  pts.  sweet  milk,  1  cup  sugar,  2  tablespoonfuls 
of  cornstarch,  whites  of  3  eggs,  1  cocoanut.  Take 
the  milk,  sugar,  and  corn  starch  and  \  the  cocoanut; 
boil  all  together,  then  take  the  whites  and  beat 
to  a  stiff  froth,  and  stir  into  the  rest  while  on  the 
stove.  Then  take  it  out  and  put  it  in  the  pie.  Put 
the  other  half  of  the  cocoanut  on  top.  Bake  the 
crust  before  the  custard  is  in  it.  Mrs.  J.  C.  Miller. 

York  Road. 

PUMPKIN  PIE. 

1  cup  pumpkin,  1  cup  sugar,  1  qt.  milk,  2  eggs, 
beaten  separately,  lump  of  butter  size  of  egg,  3  even 
tablespoonfuls  flour,  vanilla.  Cinnamon  on  top. 

Mrs.  J.  A.  Melsheimer. 

PUMPKIN  CUSTARD. 

Half  pint  pumpkin,  2  eggs,  1  tablespoonful  flour, 
cup  brown  sugar,  J  teaspoonful  ginger,  same  of 
nutmeg,  a  lump  of  melted  butter.  Mix  all  with 
pint  of  milk  and  sprinkle  cinnamon  on  top. 

Mrs.  W.  F.  Sheeley, 
New  Oxford,  Pa 


160  HANOVER  COOK  BOOK. 

PUMPKIN  PIE. 

1J  cup  of  boiled  pumpkin,  1  cup  of  sugar,  1  table- 
spoonful  flour,  2  eggs  (beat  the  whites  separately), 

1  quart  of  sweet  milk,  small  lump  of  butter.     This 
makes  4  pies.  Mrs.  Bertha  L.  Wise. 

PUMPKIN  CUSTARD  PIE. 

2  cups  of  stewed  pumpkin,  J  nutmeg  grated,  2 
level  tablespoonfuls  of  flour,  1  cup  of  sugar,  1  table- 
spoonful  of  melted  butter,  4  eggs  beaten  separately, 
whites  added  last;  1  qt.  of  milk.    Line  pie  pans  with 
rich  pastry,  fill  them  with  the  above  mixture,  and 
bake  the  custards  in  a  slow  oven  for  1  hour. 

Mrs.  A.  C.  Welsh. 

PUMPKIN  CUSTARD. 

1J  cups  of  pumpkin,  J  cup  of  sugar,  1  cup  of  milk, 

2  eggs,  2  tablespoonfuls  of  molasses,  2  tablespoonfuls 
of  melted  butter,  J  tablespoonful  of  ginger,  1  tea- 
spoonful  of  cinnamon,  \  scant  teaspoonful  of  salt. 

Mrs.  Wertz. 
PUMPKIN  PIE. 

3  tablespoonfuls  of  butter,  2  cups  of  sugar,  beaten 
together,  3  eggs,  3  cups  of  stewed  pumpkin,  1  cup 
of  cream,   nutmeg,   cinnamon   and   salt   to   taste. 
Bake  in  puff  paste.  Mrs.  Aaron  Hostetter. 

SWEET  POTATO  PIE. 

1  Ib.  boiled  sweet  potatoes,  finely  mashed,  2  cups 
of  sugar,  1  cup  cream,  \  cup  of  butter,  3  well  beaten 
eggs.  Flavor  with  lemon  or  nutmeg,  and  bake  in 
an  under  pastry  shell. 

A.  Kate  Shriver. 

SWEET  POTATO  PIE. 

Boil  4  large  potatoes,  then  mash  them  fine,  add 
1  teaspoonful  of  salt,  a  lump  of  butter  the  size  of  an 


HANOVER  COOK  BOOK.  161 

egg,  add  4  eggs  beaten  light,  with  sweet  milk  enough 
to  make  custard.  Sweeten  to  taste  and  bake  the 
same  as  pumpkin  custard. 

Mrs.  Jacob  Myers. 

CREAM  PIE. 

1J  cupfuls  of  cream,  1  cupful  of  sugar,  1  table- 
spoonful  of  flour,  1  teaspoonful  of  vanilla,  whites  of 
3  eggs.  Stir  thoroughly  the  flour  into  the  sugar 
then  pour  the  cream  upon  the  sugar.  Let  stand 
until  the  whites  of  eggs  have  been  beaten  to  a  stiff 
froth.  Add  thijs  to  the  cream  and  beat  well.  Add 
the  vanilla  and  bake  without  an  upper  crust. 

Mrs.  C.  E.  Ehrehart. 

CREAM  PIE. 

4  eggs,  2  cups  of  sugar,  2  cups  flour,  2  teaspoonfuls 
cream  tartar,  1  teaspoonful  soda  dissolved  in  2  table- 
spoonfuls  sweet  cream.  Sift  cream  taratr  with  flour, 
add  soda  last;  bake  in  cake  tin.  When  cool  split 
and  spread  with  custard  composed  of  yolks  of  2  eggs, 
\  cup  sugar,  1  pt'.  sweet  milk;  boil  gently  until  it 
thickens,  flavor  to  taste.  Sprinkle  top  with  pul- 
verized sugar.  Mrs.  McC.  Davidson. 

CHOCOLATE    PIE. 

\  cup  chocolate,  1  cup  hot  water,  butter  the  size 
of  an  egg,  1  cup  sugar,  yolks  of  2  eggs,  2  tablespoon- 
fuls  cornstarch.  Mix  all  together,  adding  the  hot 
water  last.  Then  put  on  stove  and  thicken.  Spread 
on  baked  crusts.  Use  the  beaten  whites  of  2  eggs 
and  2  tablespoonfuls  powdered  sugar  for  the  top. 
Put  into  the  oven  to  set  the  meringue. 

Mrs.  Geo.  H.  Grove. 

CHOCOLATE  CUSTARD. 

1  pt.  sweet  milk,  j  cup  sugar,  yolks  of  3  eggs,  \ 
cup  flour,  3  tablespoonfuls  chocolate.  Boil  all 
together,  put  in  a  baked  crust  with  the  whites  beaten 


162  HANOVER  COOK  BOOK. 

stiff  with  1|  tablespoonfuls  sugar  on  top.     Set  in 
oven  to  brown.  Mrs.  L.  B.  Spreknle. 

CHOCOLATE  TART. 

1J  cups  of  sugar,  6  egg  yolks  beaten  well  together; 
1  teaspoonful  each  of  cinnamon,  cloves  and  all- 
spice, J  Ib.  of  chocolate  (melted),  J  Ib.  of  almonds 
(blanched  and  cut  fine),  juice  of  1  lemon,  1  tea- 
spoonful  of  baking  powder,  and  the  stiff  beaten 
whites  of  the  eggs. 

Mrs.  David  Greenebaum. 

AMBROSIA  CUSTARD. 

Juice  and  rind  of  2  lemons,  yolks  of  4  eggs,  2  cups 
of  sugar,  1  cup  of  milk,  2  teaspoonfuls  of  cornstarch. 
Bake  with  lower  crust.  For  meringue  beat  the  whites 
of  the  4  eggs  with  6  tablespoonfuls  of  sugar. 

Mrs.  T.  J.  Little. 

EGG  CUSTARD  PIE. 

2  eggs,  1  pt.  sweet  milk,  2  tablespoonfuls  sugar, 
1|  tablespoonfuls  flour,  flavor  to  taste.  Line  dishes 
with  pastry  and  pour  in  the  custard. 

Mrs.  A.  L.  Benford. 

OLD  FASHIONED  EGG  CUSTARD  PIE. 

5  eggs,  1  qt.  good  rich  milk,  3  heaped  tablespoon- 
fuls sugar,  J  teaspoonful  flour.  Beat  sugar  and  eggs 
until  very  light,  then  fill  the  crusts  and  bake  in  a 
moderate  oven.  This  portion  will  make  2  good 
sized  custards. 

Mrs.  John  A.  Cremer. 

CRUMB  PIE. 

1  cup  of  brown  sugar,  J  cup  of  butter,  J  cup  of 
sweet  milk,  1  teaspoonful  of  soda,  2|  cups  of  flour, 
Mix  dry  ingredients  together,  taking  out  1  cup  of 
crumbs  for  top,  then  add  milk.  This  will  make  two 
pies.  Mrs.  Ruth  Bender. 


HANOVER  COOK  BOOK.  163 

SUGAR  CRUMB  PIE. 

2  cups  of  flour,  1 J  cups  of  white  sugar,  f  cup  butter 
and  lard.  Rub  well  together,  take  out  1  cupful. 
Mix  the  rest  of  the  crumbs  with  \  cup  sweet  milk, 
2  eggs,  2  teaspoonfuls  baking  powder.  Flavor 
with  nutmeg.  Put  the  cupful  of  crumbs  on  top. 

Mrs.  B.  R.  Shultz. 

CRUMB  PIE. 

1  cup  of  molasses,  1  cup  of  boiling  water,  1  egg, 
1  teaspoonful  of  soda,  1  teaspoonful  of  cream  tartar. 
Stir  all  together;  divide  in  3  dishes. 

FOR  CRUMBS.— 1  cup  of  sugar,  2J  cups  of  flour 
\  cup  of  lard.  Strew  a  little  cinnamon  and  cloves 
on  before  the  crumbs. 

Mrs.  H.  W.  Swartz. 

MONTGOMERY  PIE. 

1  lemon,  1  cup  each  of  sugar,  molasses,  and  water, 
1  egg,  1  tablespoonful  cornstarch.  Mix  all  together, 
divide  into  4  dishes,  with  under  crust.  Then  mix 
\\  cups  sugar,  4  cups  flour,  J  cup  batter,  1  cup  thick 
milk,  1  teaspoonful  soda,  1  teaspoonful  cream  tartar; 
divide  this  on  top  of  each  of  the  4  pies. 

Mrs.  W.  C.  Stick. 

MOCK  CHERRY  PIE. 

\  cup  of  cranberries.  Halve  and  wash  so  seeds 
will  come  out,  \  cup  of  raisins,  1  cup  of  sugar,  1 
tablespoonful  of  flour  mixed  with  the  sugar,  1  cup 
of  boiling  water,  and  1  teaspoonful  of  vanilla.  Cook 
until  it  thickens,  and  use  as  the  filling  for  a  two- 
crust  pie.  Mrs.  C.  P.  Wolcott. 

APPLE  CUSTARD. 

Take  1  pt.  apple  sauce,  sweeten  to  taste,  mix  with 
it  2  eggs  well  beaten.  Flavor  with  cinnamon  and 
nutmeg.  Bake  in  pastry.  Miss  Mary  Forney. 


164  HANOVER  COOK  BOOK. 

PINEAPPLE  CUSTARD. 

1  can  of  pineapples  cut  fine,  2  cups  sugar,  small, 
2  cups  sweet  milk,  4  eggs,  1  tablespoonful  of  melted 
butter.  Beat  eggs  well,  then  mix  in  the  melted 
butter  and  the  milk,  pineapple,  and  last  the  juice 
from  the  canned  fruit.  Bake  immediately  in  a 
moderate  oven  in  a  rich  pastry.  If  fresh  pineapple 
they  must  be  boiled  first.  Makes  2  custards. 

Sallie  R.  Winebrenner. 

JELLY  PIE. 

Crumbs. — 2J  cups  flour,  1J  cups  sugar,  \  cup  lard. 

Jelly. — 1  cup  table-syrup,  1  cup  hot  water,  1 
teaspoonful  soda,  juice  of  1  lemon. 

Line  3  pie  plates  with  pastry,  divide  the  jelly  in 
the  3,  then  divide  the  crumbs  on  top  of  each. 

Mrs.  M.  H.  Rudisill. 

CARROT  CUSTARD.  . 

1  small  cup  boiled  carrots,  add  1  egg,  J  cup  sugar, 
2  tablespoonfuls  flour,  pinch  salt,  1  pt.  of  milk, 
teaspoonful  cinnamon,  and  nutmeg  to  taste. 

Mrs.  Haverstock. 

CHEESE  CUSTARD. 

1  pt.  cheese,  3  eggs,  3  tablespoonfuls  sugar,  1 
tablespoonful  flour.  Cover  pan  with  pastry,  beat 
eggs,  sugar,  and  flour  together,  add  cheese;  pour 
in  pastry  and  bake  in  quick  oven. 

Mrs.  Charles  Althoff. 

BUTTER  SCOTCH  PIE. 

Part  One. — Yolk  of  1  egg,  1  heaping  tablespoonful 
of  flour,  1  cup  of  milk.  Mix  well. 

Part  Two. — Take  piece  of  butter  size  of  walnut, 
let  melt  and  fry  in  skillet.  Into  this  put  f  cup  of 
brown  sugar  and  4  tablespoonfuls  of  milk.  Let  cool 
5  minutes.  Then  pour  in  part  one  and  cook  slowly 
until  thick.  Fill  into  baked  crust.  Grind  or  chop 


HANOVER  COOK  BOOK.  165 

fine  nuts  and  sprinkle  on  top,  then  beat  white  of 
egg  and  a  little  sugar  stiff  and  put  on  top  and  brown. 
Very  fine. 

BUTTER  SCOTCH  PIE. 

Boil  1  cup  brown  sugar,  1  cup  sweet  milk,  2  table- 
spoonfuls  butter,  2  tablespoonfuls  flour,  yolks  of 
2  eggs.  Boil  until  thick,  after  which  add  vanilla  to 
taste.  Have  ready  two  baked  crusts,  and  fill.  Use 
the  beaten  whites  of  2  eggs  and  2  tablespoonfuls 
pulverized  sugar  for  top.  -Set  in  oven  to  brown. 

Mrs.  B.  R.  Shultz. 

BUTTER  SCOTCH  PIE. 

2  cups  brown  sugar,  3  tablespoonfuls  of  butter,  3 
tablespoonfuls  flour,  yolks  of  3  eggs,  2  cups  of  hot 
water.  Boil  until  thick.  Have  your  baked  pastry 
ready.  Beat  the  whites  of  3  eggs,  2  tablespoonfuls 
pulverized  sugar.  Spread  over  top.  Put  in  oven 
until  set.  Mrs.  Charles  E.  Etzler. 

CARMEL  PIE. 

f  cup  granulated  sugar,  dissolved  in  sauce  pan. 
Add  to  this  1  pint  milk.  Stir  until  smooth.  Yolks 
of  2  eggs  beaten  light  with  1  tablespoonful  corn 
starch,  1  teaspoonful  vanilla.  Add  this  to  the  brown- 
ed sugar  and  let  cook  until  thick.  Put  in  pastry. 
Have  ready  the  whites  of  the  eggs  beaten  light  with 
about  2  tablespoonfuls  sugar.  Put  on  as  a  merin- 
gue. Put  in  stove  to  brown.  Pastry  should  be 
baked  first.  Mrs.  L.  H.  Hoffacker. 

CINNAMON  PIE. 

4  eggs,  2  cups  sugar,  1  pint  of  milk,  1  cup  of  but- 
ter, 3  tablespoonfuls  cinnamon,  2  tablespoonfuls 
cornstarch  or  flour.  Melt  butter  and  sugar  to- 
gether, beat  yolks  of  eggs  and  cinnamon  and  corn- 
starch  with  milk.  Put  all  together  and  let  boil 
well.  Then  put  in  crust  with  the  whites  well  beaten 


166  HANOVER  COOK  BOOK. 

on  top.     Put  in  the  oven  and  let  brown  a  little. 
This  will  make  2  good  sized  pies. 

Mrs.  Charles  E.  Royer, 

Westminster,  Md. 

LEMON  RHUBARB  PIE. 

Take  one  cup  of  stewed  rhubarb,  add  to  it  the 
yolks  of  2  eggs,  piece  of  butter  size  of  a  walnut,  1 
cup  of  sugar  in  which  has  been  mixed  1  tablespoon- 
ful  of  flour.  Cook  in  a  double  boiler  until  thick 
like  custard,  put  into  a  baked  crust,  and  cover  with 
a  meringue  made  of  the  beaten  whites  of  the  2 
eggs  (sweetened).  Put  in  oven  and  brown. 

Mrs.  C.  P.  Wolcott. 


HANOVER  COOK  BOOK.  167 


Icings  and  Cake  Fillings 


BUTTER  ICING. 

1  Ib.  pulverized  sugar,  2  tablespqonfuls  of  melted 
butter,  sweet  cream  sufficient  to  thin  to  the  desired 
consistency.  Flavor.  Mrs.  Jacob  Trone. 


CREAM  CHOCOLATE  ICING. 

Boil  2  cups  of  sugar  with  |  cup  of  sweet  milk  7 
minutes,  then  beat  until  it  begins  to  thicken.  Spread 
cream  over  cake,  then  cover  with  the  dissolved 
chocolate.  Mrs.  Jacob  Trone. 


COLD  CHOCOLATE  ICING. 

1  egg  beaten  very  light,  add  enough  pulverized 
sugar  to  stiffen,  J  cake  chocolate,  and  butter  the 
size  of  a  hickorynut.  Melt  butter  with  chocolate, 
then  stir  in  the  already  beaten  egg  and  sugar. 

Mrs.  A.  R.  Brodbeck. 


CHOCOLATE  ICING. 

2  cups  brown  sugar,  one-third  cake  chocolate, 
piece  of  butter  size  of  walnut,  |  cup  water.  Boil 
until  it  hardens  in  cold  water,  beat  and  add  J  tea- 
spoonful  of  vanilla. 

Mrs.  linger. 


168  HANOVER  COOK  BOOK. 

CHOCOLATE  FILLING. 

One-fourth  cake  chocolate  grated,  \  cup  milk, 
yolk  1  egg,  1  cup  sugar,  1  teaspoonful  vanilla.  Boil 
sugar,  chocolate,  and  milk  till  thickened,  add  egg 
yolk;  cook  2  min.  Take  from  fire  and  add  vanilla. 

Mrs.  Luther  Haverstick. 

FILLING  FOR  CAKE. 

Boil  3  cups  of  powdered  sugar  and  f  cup  of  water 
till  it  spins  a  thread.  Stir  the  boiling  syrup  into  4 
whole  eggs  beaten  together.  Mix  with  2  cups  of 
chopped  raisins  and  2  cups  of  chopped  and  blanched 
almonds.  Flavor  with  vanilla  and  spread  between 
the  layers.  Finally  make  a  white  frosting  and  spread 
over  the  whole  cake.  Half  this  receipt  makes  a  fair 
sized  cake. 

ICING. 

1  cup  very  thick  sour  cream,  \  cup  sugar,  1  cup 
finely  chopped  hickorynuts,  whites  of  3  eggs  well 
beaten,  flavor  with  vanilla,  spread  each  layer,  put 
a  few  dozen  whole  kernels  on  top. 

Mrs.  W.  S.  Alleman. 


MARSHMALLOW  ICING. 

2  tablespoonfuls  of  gelatine  dissolved  in  8  table- 
spoonfuls  of  water,  2  cups  pulverized  sugar,  beat 
until  stiff  enough  to  spread  on  cake. 

Mrs.  A.  R.  Brodbeck. 

CAKE  ICING. 

Whites  3  eggs,  3  cups  sugar,  pour  \  pt.  boiling 
water  on  sugar,  and  boil  until  almost  candied.  Beat 
whites  and  pour  into  the  sugar,  then  beat  to  a  stiff 
cream.  Flavor  to  taste. 

Mrs.  A.  C.  Matthews. 


HANOVER  COOK  BOOK.  169 

CHOCOLATE  ICING. 

1J  cupfuls  granulated  sugar,  \  cupful  milk,  1 
tablespoonful  butter,  J  cake  chocolate,  vanilla.  Boil 
until  a  soft  ball  can  be  formed  in  cold  water.  Beat 
well.  Ada  Basehoar. 

CARAMEL  ICING. 

1J  cupfuls  brown  sugar  (light),  \  cupful  milk, 
2  oz.  butter,  vanilla.  Boil  about  five  minutes  or 
until  a  soft  ball  can  be  formed  in  cold  water.  Beat 
well.  Ada  Basehoar. 

MARSHMALLOW  ICING. 

\  pack  of  gelatine,  soaked  in  8  tablespoonfuls  of 
water,  2  cups  granulated  sugar  mixed  with  8  table- 
spoonfuls  of  water;  put  all  together  and  beat  until 
very  stiff. 

Mrs.  Edw.  F.  Redding. 


170  HNAOVER  COOK  BOOK. 


Large  and  Small  Cakes 


TABLE  FOR  BAKING. 

Ginger  bread    20  to  30  minutes 

Brown  Bread,  steamed     ....  3  hours. 

Sponge  Cake      45  to  60  minutes 

Plain  Cake   30  to  40 

Fruit  Cake   2  to  3  hours 

Cookies. 10  to  15  milnutes 

Thin  Cakes,  usually   20  minutes 


HOUSEHOLD  HINTS. 

In  using  butter  to  grease  baking  tins  be  sure  both 
are  cold.  Otherwise  the  cake  will  stick. 

Novices  in  baking  often  make  the  blunder  of 
melting,  or  at  least  warming  butter  and  plate  or 
mold,  before  pouring  in  the  batter. 

BAKING  POWDER. 

In  all  recipes  calling  for  baking  powder,  our 
friends  will  find  it  more  profitable  to  use  the  Royal 
brand.  This  powder  we  all  know  is  free  from  alum 
and  absolutely  pure. 

FLAVORING  EXTRACTS. 

In  all  recipes  calling  for  flavoring  extracts  our 
friends  will  find  "Sauer's  Flavoring  Extracts"  es- 
pecially satisfactory. 


HANOVER  COOK  BOOK.  171 

SPICE  CAKE. 

1  Ib.  brown  sugar,  f  Ib.  sifted  flour,  J  cupful  but- 
ter, 1  cup  thick  milk,  3  eggs,  1  teaspoonful  soda, 
1J  teaspoonfuls  nutmeg,  1J  teaspoonfuls  cloves,  2 
teaspoonfuls  cinnamon. 

ICING. — 1  Ib.  pulverized  sugar,  2  tablespoonfuls 
of  melted  butter.  Cream  sugar  and  butter,  add 
sweet  cream  sufficient  to  thin  to  the  desired  con- 
sistency. Flavor. 

Naomi  C.  Wierman. 

SPICE  CAKE. 

2  cups  brown  sugar,  2  cups  flour  (sifted),  1  cup 
sour  milk,  4  eggs,  J  cup  butter,  1  teaspoonful  cin- 
namon, \ .  teaspoonful  cloves,  J  teaspoonful  ginger, 
1  teaspoonful  soda  dissolved  in  J  teaspoonful  of 
vinegar,  beat  butter  to  cream,  add  sugar  and  eggs; 
mix  well,  add  flour,  milk,  spices,  then  add  soda. 

Mrs.  Paul  E.  Werner. 

SPICE  CAKE. 

2  cups  of  brown  sugar,  4  eggs,  1  cup  of  butter  and 
lard,  1  cup  of  thick  milk,  1^  teaspoonfuls  of  soda, 
2|  cups  of  flour,  1  teaspoonful  of  cinnamon,  J  tea- 
spoonful  of  cloves.  Mrs.  0.  N.  Anthony. 

SPICE  CAKE. 

1J  cups  sugar,  1  cup  sweet  milk,  butter  the  size 
of  a  walnut,  1  egg,  1  pt.  of  flour,  2J  teaspoonfuls 
soda,  and  \  teaspoonful  of  each  kind  of  spice  used. 

Mrs.  E.  P.  Kuhn. 

SPICE  CAKE. 

4  eggs,  leaving  out  the  whites  of  2,  2  cups  brown 
sugar,  \  cup  melted  butter,  \  cup  sour  milk,  1  tea- 
spoonful  soda,  2  teaspoonfuls  cinnamon,  1J  tea- 
spoonfuls  cloves,  J  teaspoonful  nutmeg,  2J  cups 
flour,  dissolve  soda  in  milk.  Mrs.  Sharon  Smith. 


172      HANOVER  COOK  BOOK. 
APPLE  SAUCE  CAKE. 

Cream  together  J  cup  of  butter,  1  cup  of  sugar  and 
1  cup  of  apple  sauce  into  which  2  teaspoonfuls  of 
soda  have  been  stirred.  Add  1  cup  of  raisins,  1 
teaspoonful  each  of  cinnamon,  cloves  and  nutmeg, 
J  cup  of  broken  walnut  meats,  If  cups  of  flour,  and 
1  egg.  Mrs.  David  Greenebaum. 

MISS  MARY  GROVE'S  ALMOND  CAKE. 

1  Ib.  of  granulated  sugar,  \  Ib.  of  flour,  whites 
of  6  eggs  beaten  stiff,  1  heaping  cup  powdered 
almonds,  drop  in  buttered  tins,  bake  a  light  fbrown. 

ALMOND  CAKE. 

4  eggs,  2  cups  sugar,  f  cup  butter,  1  cup  sweet 
milk,  3  cups  flour,  2  large  teaspoonfuls  baking 
powder. 

FILLING. — 1  cup  sour  cream,  1  egg,  \  Ib.  blanch- 
ed almonds,  chopped  fine,  1  tablespoonful  sugar 
vanilla  flavoring.  Mrs.  Geo.  H.  Grove. 

ALMOND  CAKE. 

1  Ib.  of  pulverized  sugar,  1  small  cup  of  butter, 
1  cup  of  sweet  milk,  3  cups  of  flour,  3  teaspoonfuls 
of  baking  powder,  sifted  in  flour  3  times.  Beat 
the  whites  of  8  eggs  stiff,  add  last  and  if  liked  a  few 
drops  of  almond  flavor.  Bake  in  layers. 

FILLING  FOR  CAKE.— \  cup  of  good  sweet 
cream,  mix  in  enough  pulverized  sugar  to  make  a 
paste  to  spread.  Then  take  \  Ib.  of  blanched  al- 
monds, chopped  fine,  add  to  the  filling.  You  can 
keep  part  of  the  almonds  out,  split  them  and  deco- 
rate cake  on  top.  Mrs.  S.  Spangler. 

CHOCOLATE  CAKE. 

Mix  3  cups  sugar  (2  brown  and  1  white,  or  all 
brown),  1  cup  butter  and  lard,  then  add  1  cup  sour 
milk  or  buttermilk;  mix  1  cup  cocoa  dissolved  in  1 


HANOVER  COOK  BOOK.  173 

cup  boiling  water,  1  teaspoonful  soda,  mix  with  hot 
water  and  cocoa.  Mix  all  together  well,  then  add 
3|  cups  flour  sifted  with  2  teaspoonfuls  baking  pow- 
der. Vanilla  to  taste.  2  eggs  well  beaten  added 
last.  Bake  in  hot  oven. 

Mrs.  Wm.  H.  Snyder. 

CHOCOLATE  CAKE. 

1  cup  brown  sugar,  2  cups  sifted  flour,  4  eggs,  J 
cup  butter,  \  cup  of  sour  milk,  1  teaspoonful  baking 
powder  in  flour,   1  teaspoonful  soda  dissolved  in 
|  teaspoonful  vinegar.     Add  this  to  \  cup  sweet 
milk,  \  cup  chocolate,  1  cup  brown  sugar.     Heat 
chocolate,  sugar,  milk  enough  to  melt  chocolate. 

Mrs.  Paul  E.  Werner. 

CHOCOLATE  CA£E. 

4  small  cups  of  brown  sugar,  1  small  cup  of  butter, 
3  eggs,  1  cup  of  sour  milk,  1  teaspoonful  soda,  3f 
cups  of  flour  after  it  is  sifted,  1  teaspoonful  of  va- 
nilla, 1  cup  of  chocolate  dissolved  in  1  cup  of  boiling 
water.  Bake  in  moderate  oven. 

Mrs.  J.  B.  Weeks. 

LOAF  CHOCOLATE  CAKE. 

1J  cups  sugar,  \  cup  butter,  1  teaspoonful  soda 
dissolved  in  milk,  4  heaping  teaspoonfuls  grated 
chocolate,  \  cup  sour  milk,  2  eggs,  2  cups  flour, 
1  teaspoonful  vanilla.  Pour  over  chocolate  scant 
\  cup  boiling  water. 

Mrs.  S.  L.  Bixler. 

CREAM  CHOCOLATE  CAKE. 

2  cupfuls  sugar,  1  cup  of  butter,  whites  of  5  eggs, 
1  cup  sweet  milk,  3  cups  flour  and  2  teaspoonfuls 
of  baking  powder.     Beat  whites  of  eggs  to  a  stiff 
froth  and  stir  in  last.     Make  boiled  icing,  spread 
on  cake,  then  melt  chocolate  and  spread  on  top. 

Mrs.  Wm.  Anthony. 


174      HANOVER  COOK  BOOK. 

CREAM  CHOCOLATE  CAKE. 

One-third  cup  of  butter,  1  cup  of  sugar,  J  cup  of 
sweet  milk,  If  cups  of  flour,  |  teaspponful  of  baking 
powder,  whites  of  3  eggs,  two-thirds  teaspoonful 
of  vanilla.  Cream  butter,  add  gradually  the  sugar 
and  vanilla.  Beat  the  egg  whites  to  a  stiff  froth 
and  add  them.  Sift  the  flour  and  baking  powder 
together  and  add  alternately  with  the  milk.  Cover 
with  a  boiled  frosting  made  of  1  cup  of  sugar,  f  cup 
of  water,  and  beaten  whites  of  2  eggs,  flavor  with 
vanilla.  Coat  this  icing  with  melted  chocolate. 

Mrs.  Wm.  Overbaugh. 

CREAM  CHOCOLATE  CAKE. 

2  cups  of  sugar,  4  tablespoonfuls  of  butter,  4  eggs, 
beaten  separately,  1  cup  of  sweet  milk,  3  cups  of 
flour,  2  teaspoonfuls  of  baking  powder. 

ICING — 1  cup  of  sugar,  and  J  cup  of  water  boiled 
till  it  spins  a  thread.  Stir  this  syrup  slowly  into  the 
beaten  white  of  1  egg.  Ice  cake  and  then  coat  with 
melted  chocolate.  Mrs.  W.  S.  Hoffman. 

COCOA  CAKE. 

3  egg  yolks,  1  cup  of  sugar,  3  tablespoonfuls  of 
cocoa,  1  cup  of  flour,  1  teaspoonful  of  baking  pow- 
der, beaten  whites  of  eggs,  and    1  teaspoonful  of 
vanilla. 

COCOA  ICING.— 3  tablespoonfuls  of  cocoa,  2 
tablespoonfuls  of  sugar  (xxxx),  small  lump  of  but- 
ter, and  2  tablespoonfuls  of  hot  coffee. 

Mrs.  David  Greenebaum. 

CREAM  SPONGE. 

Take  8  eggs  and  sugar  to  balance  them,  then 
balance  4  eggs  with  flour.  Separate  the  eggs  and 
stand  whites  out  to  cool.  Grate  a  lemon,  keeping 
J  for  dough  and  the  other  J  for  on  top.  Beat  the 
yolks  until  light,  add  sugar  and  beat,  next  flour 


HANOVER  COOK  BOOK.  175 

and  lemon.    Beat  the  whites  and  stir  in.    Bake  in 
a  quick  oven  in  3  pans. 

FILLING. — Let  \  pt.  milk  come  to  a  boil  and  add 
1^  tablespoonfuls  of  sugar,  1  tablespoonful  corn 
starch,  1  egg,  dampen  with  milk,  stir  in  boiling  milk, 
spread  on  2  lower  layers,  take  the  other  \  of  lemon, 
sweeten  and  put  on  the  top  layer. 

Mrs.  D.  Guy  Hollinger. 


COFFEE  FRUIT  CAKE. 

Beat  \  Ib.  of  butter  to  a  cream,  add  1  cup  of  brown 
sugar,  dissolve  a  teaspoonful  of  baking  powder  in 
2  tablespoonfuls  of  molasses,  add  this  to  the  sugar 
mixture,  then  add  1  teaspoonful  allspice,  1  egg  well 
beaten,  1  tablespoonful  of  cinnamon,  1  grated  nut- 
meg. Mix  J  Ib.  cleaned  currants,  (measure  3  cups) 
take  sufficient  flour,  flour  the  fruit,  add  \  pt.  of 
warm  coffee  to  the  sugar  mixture,  then  add  the  flour, 
beat  until  smooth,  add  the  fruit,  pour  into  well 
greased  pans  and  bake  slowly  for  2  or  3  hours  in  a 
moderate  oven.  Mrs.  J.  Wm.  Doxey. 


COFFEE  CAKE.  ' 

4  eggs,  2  cups  brown  sugar,  1  cup  Orleans  mo- 
lasses, 1  cup  butter,  1  cup  strong  cold  coffee,  5 
cups  flour,  1  cup  each  raisins  and  citron,  1  teaspoon- 
ful of  cinnamon,  1  teaspoonful  of  ground  cloves, 
J  of  a  nutmeg,  a  rounding  teaspoonful  of  soda, 
same  of  baking  powder,  dredge  fruit  with  flour, 
bake  1  hour.  This  makes  1  large  cake,  and  improves 
with  age.  Mrs.  D.  A.  Frommeyer. 

COCOANUT  LOAF  CAKE. 

1  cup  butter,  3  cups  sugar,  4  cups  flour,  1  cup 
sweet  milk,  3  teaspoonfuls  of  baking  powder,  whites 
of  6  eggs,  1  grated  cocoanut;  cocoanut  must  be  dried 
before  using. 

Miss  Sallie  Winebrenner. 


176      HANOVER  COOK  BOOK. 
COCOANUT  CAKE. 

4  eggs,  2  cups  of  sugar,  beat  till  light;  1  cup  of 
sweet  milk,  J  cup  of  butter  and  lard,  4  teaspoonfuls 
of  baking  powder,  pinch  of  salt,  2J  cups  of  flour. 
This  will  make  3  nice  layers. 

Mrs.  Mary  M.  Wise. 

COCOANUT  CAKE. 

3  cups  sugar,  1  cup  butter,  5  eggs  beaten  separate- 
ly, 1  cup  sweet  milk,  4  cups  flour,  3  teaspoonfuls 
baking  powder,  J  grated  cocoanut,  flavor  with  rose 
water.  Bake  in  layers. 

FILLING.— Whites  of  2  eggs,  and  12  even  table- 
spoonfuls  of  granulated  sugar  beaten  light,  flavor 
with  vanilla,  spread  and  sprinkle  the  remaining  half 
cocoanut  on  each  layer. 

Mrs.  J.  H.  Fleming. 


COCOANUT  CAKE. 

2  cups  pulverized  sugar,  \  cup  butter  and  lard 
mixed,  3  eggs,  whites  and  yolks  beaten  separately, 
1  cup  sweet  milk,  3  cups  flour,  2  teaspoonfuls  cream 
tartar,  1  teaspoonful  soda,  flavor  with  vanilla. 
Bake  in  3  layers. 

FILLING. — 1  grated  cocoanut,  to  half  of  this  add 
the  beaten  whites  of  2  eggs,  and  1  cup  pulverized 
sugar,  for  between  the  layers;  and  for  the  top  take 
the  other  half  mixed  with  4  tablespoonfuls  sugar. 

Mrs.  C.  Sebright. 


DEVIL  CAKE,  LOAF. 

1  cup  white  sugar,  1  cup  brown  sugar,  3  oz.  butter, 
2  eggs,  2J  cups  flour,  \  cup  thick  milk,  and  1  small 
teaspoonful  soda,  dissolved  in  milk,  \  cake  chocolate 
dissolved  in  f  cup  boiling  water. 

Mrs.  E.  R.  Schmuck. 


HANOVER  COOK  BOOK.  177 

DEVIL  CAKE. 

One-half  cup  butter,  creamed,  2  cups  brown  sugar, 

1  cup  sour  milk,  2  eggs,  1  teaspoonful  soda,  yolks 
of  eggs  beaten,  f  cake  chocolate  melted,  2  cups  flour, 
whites  of  eggs  beaten  stiff  and  put  in  last. 

ICING. — Pulverized  sugar  and  sweet  cream. 

Mrs.  Martin  Moul. 

DEVIL  LOAF. 

1  cup  brown  sugar,  J  cup  chocolate,  grated,  yolk 
of  1  egg,  J  cup  sweet  milk,  1  teaspoonful  vanilla. 
Boil  and  set  off  to  cool.  1  cup  brown  sugar,  2  eggs, 
and  white  of  first  egg,  J  cup  sweet  milk,  i  cup  butter, 

2  cups  flour,  1  level  teaspoonful  soda.    Cream  yolks, 
sugar  and  butter,  then  add  milk  and  flour,  then  the 
boiled  custard  and  the  beaten  whites.    Dissolve  the 
soda  in  a  little  hot  water  and  add  the  last  thing. 
Bake  in  sponge  cake  dish. 

Mrs.  J.  C.  Carey. 

DEVIL  CAKE. 

1  cup  brown  sugar,  f  cake  chocolate,  f  cup  sweet 
milk,  dissolve  this  on  the  fire.  1  cup  brown  sugar, 
2  eggs,  \  cup  butter,  f  cup  thick  milk,  2  teaspoonfuls 
soda,  2J  cups  flour.  Mix  sugar,  eggs,  and  butter 
together,  then  add  the  first  mixture,  and  then  the 
milk,  soda,  and  flour.  Ice  with 

SEA  FOAM  ICING.— Boil  \\  cup  of  white  sugar 
with  \  cup  water  very  slowly  until  when  dropped 
in  water  it  forms  a  soft  ball;  beat  the  whites  of  2 
eggs  until  dry  and  pour  the  sugar  on  very  slowly. 
Beat  until  cold  and  stiff. 

Mrs.  Arno  M.  Pfaff. 

DEVIL  CAKE. 

First  Part. — 1  cup  brown  sugar,  2  cups  flour,  \ 
cup  thick  milk,  1  teaspoonful  soda,  \  cup  butter, 
yolks  of  2  eggs,  1  teaspoonful  vanilla. 

Second  Part. — 1  cup  brown  sugar,  1  cup  thick 


178  HANOVER  COOK  BOOK. 

milk,  3  tablespoonfuls  cocoa,  Mix  well  and  add  to 
first  part.  Bake  in  moderate  oven.  Shellbark 
kernels  improve  this  cake.  Ice  with  a  chocolate 
icing.  Mrs.  E.  K.  Eichelberger. 

DEVIL  CAKE,  LAYER. 

2  cups  of  very  dark  brown  sugar,  J  cup  each  of 
butter,  sour  milk,  and  hot  water,  2  eggs,  1  teaspoonful 
of  soda  dissolved  in  a  small  portion  of  the  hot  water, 
one-third  cake  of  unsweetened  chocolate,  grated 
and  dissolved  in  the  hot  water,  2  cups  of  flour. 
Bake  in  jelly  tins. 

FILLING. — 2  cups  of  dark  brown  sugar,  two- 
thirds  cup  of  sweet  cream,  butter  the  size  of  an  egg. 
Boil  till  mixture  drops  quite  thick  from  spoon, 
then  add  1  large  teaspoonful  of  vanilla.  Beat  till 
filling  gets  light  in  color. 

Mrs.  0.  T.  Everhart. 

DEVIL  CAKE,  LAYER. 

1  cup  brown  sugar,  J  cup  butter,  yolks  3  eggs, 
J  cup  sour  milk,  1  teaspoonful  soda,  2  cups  flour, 
flavor  with  vanilla,  \  cup  sweet  milk,  1  cup  brown 
sugar,  \  cake  chocolate,  let  come  to  a  boil.    When 
cold  stir  in  first  part. 

MIDNIGHT  CAKE. 

\  cup  butter,  2  cups  brown  sugar,  2  eggs,  \  cup 
boiling  water,  1  teaspoonful  soda,  \  cake  chocolate, 
|  cup  boiling  water,  2|  cups  flour,  vanilla. 

Mrs.  Cora  Weaver, 
Littlestown,  Pa. 

MID-NIGHT  CAKE. 

2  cups  brown  sugar,  \  cup  shortening,  2  eggs,  2 
cups  flour,  1  level  teaspoonful  of  soda  dissolved  in 
\  cup  of  thick  milk,  2  oz.  melted  chocolate,  1  cup 
of  hot  coffee,  1  teaspoonful  of  vanilla.    Beat  sugar, 
butter  and  eggs  together,  add  melted  chocolate  and 


HANOVER  COOK  BOOK.  179 

coffee.    Let  cool,  mix  flour  and  last  add  milk  and 
soda.    Very  fine. 

FRUIT  CAKE. 

1  Ib.  sugar,  1  Ib.  flour,  f  Ib.  butter,  8  eggs,  2  Ibs. 
raisins,  1  Ib.  currants,  J  Ib.  citron,  J  pt.  grape  juice, 
1  tablespoonful  cinnamon,  1  teaspoonful  allspice, 
1  tablespoonful  cloves,  and  2  nutmegs. 

Mrs.  S.  E.  Trone. 

FRUIT  CAKE. 

1  Ib.  sugar,  1  Ib.  butter,  1  Ib.  flour,  1  Ib.  currants, 
1  Ib.  citron,  10  eggs,  2  Ibs.  seedless  raifeins,  1  Ib. 
seeded  raisins,  2  teaspoonfuls  mace,  2  teaspoonfuls 
cinnamon,  \  teaspoonful  baking  powder,  2  wine 
glasses  grape  juice,  1  nutmeg. 

Harriet  S.  Hoke. 

FRUIT  CAKE. 

1  Ib.  flour,  1  Ib.  sugar,  1  Ib.  butter,  3  Ibs.  raisins, 
1  Ib.  figs,  1  Ib.  citron,  \  Ib.  almonds,  broken,  10  eggs, 
1  tablespoonful  ginger,  1  tablespoonful  allspice,  1 
tablespoonful  cinnamon,  1  teaspoonful  cloves,  1 
teaspoonful  mace,  1  grated  nutmeg.  Beat  eggs 
separately.  Cream  butter  and  sugar.  Mix  sifted 
flour  and  spices.  Bake  in  moderate  oven.  This  will 
make  1  very  large  cake  or  2  medium  sized  cakes. 

Mrs.  Hanson  Robinson. 

FRUIT  CAKE. 

1  cup  sugar,  2  cups  molasses,  4  eggs,  1  cup  butter, 
1  cup  thick  milk,  2  teaspoonfuls  soda,  6  cups  flour, 
1  Ib.  raisins,  1  Ib.  currants,  a  little  citron.  ^  Take  an 
extra  quantity  of  flour  to  rub  fruit  in;  spice  to  suit 
taste.  Mrs.  Edw.  F.  Redding. 

FRUIT  CAKE. 

1  Ib.  powdered  sugar,  1  Ib.  butter,  1  Ib.  flour, 
12  eggs,  1  Ib.  seeded  raisins,  1  Ib.  seailess  raisins, 


180  HANOVER  COOK  BOOK. 

1  Ib.  citron,  J  Ib.  figs,  \  Ib.  dates,  1  Ib.  currants, 
1  teaspoonful  cinnamon,  2  teaspoonfuls  nutmeg, 
1  teaspoonful  cloves,  1  wine  glass  of  grape  juice. 
Bake  3  hrs.  in  slow  oven.  Mrs.  Merle  D.  Bishop. 

FRUIT  AND  DELICATE  CAKE. 

1  Ib.  sugar,  4  eggs,  1  cup  butter,  1  cup  sweet  milk, 
1  Ib.  raisins,  2J  cups  flour,  2J  teaspoonfuls  baking 
powder.    Add  raisins  to  half  dough.    The  other  half 
add  1  tablespoonful  of  nutmeg,  \  teaspoonful  cloves, 
and  1  teaspoonful  cinnamon. 

Mrs.  J.  H.  Mackleduff. 

FRUIT  CAKE. 

2  Ibs.  raisins,  2  Ibs.  currants,  1  Ib.  figs,  \  Ib.  citron, 

1  Ib.  butter,  1  Ib.  sugar,  1  Ib.  flour,  12  eggs,  f  cup 
molasses,  2  lemons,   1  wine  glass  grape  juice,  \\ 
grated   nutmegs,    1   teaspoonful   ground   cloves,   2 
teaspoonfuls  cinnamon.     Line  pan  with  paper  and 
bake  in  slow  oven  from  3  to  3|  hrs. 

Mrs.  Robert  M.  Wirt. 

FRUIT  CAKE. 

7  eggs  (beat  the  whites  separately) ,  1  cup  butter, 

2  cups  sugar,    (granulated,  sifted  twice),  2J  cups 
flour  (measure  before   it   is  sifted  3  times),  1  cup 
milk,  1  Ib.  raisins,  1  Ib.  figs,  \  Ib.  almonds,  \  Ib. 
English  walnuts,  }  Ib.  citron,  2  teaspoonfuls  yeast 
powder,  J  Ib.  each  of  conserved  cherries,  pineapple, 
orange,    and   lemon.     Bake   3   hours.     Drop   the 
cherries  on  top  df  batter. 

Mrs.  L.  H.  Hoffacker. 

FRUIT  CAKE. 

1  Ib.  of  sugar,  1  Ib.  of  currants,  1J  Ibs.  of  raisins, 
\  Ib.  of  citron,  \  Ib.  of  butter,  1  Ib.  of  eggs,  (10  eggs), 
1  Ib.  of  flour,  1  additional  cup  of  flour  in  which  to 
roll  fruit,  2  teaspoonfuls  of  baking  powder,  a  wine- 
glass of  grape  juice.  Work  butter  and  sugar  to  a 


HANOVER  COOK  BOOK.  181 

cream.  In  the  following  order  add  yolks  of  eggs, 
grape  juice,  whites  of  eggs  beaten  to  a  stiff  froth, 
and  flour  with  the  baking  powder.  Lastly,  stir  in 
the  fruit.  Bake  2  hours.  Mrs.  Samuel  Althoff. 

WHITE  FRUIT  CAKE. 

Three-fourth  pound  sugar,  whites  of  7  eggs,  5  oz. 
butter,  f  Ib.  flour,  1  teaspoonful  baking  powder, 

1  teacup  sweet  milk,  three-eighths  of  a  Ib.  of  citron, 
\  grated  cocoanut,  1  cup  of  blanched  almonds  cut 
fine.  Mrs.  C.  B.  Wirt. 

WHITE  FRUIT  CAKE. 

1  cup  butter,  2  cups  sugar,  1  cup  sweet  milk,  2-J 
cups  flour,  whites  of  7  eggs,  2  teaspoonfuls  of  baking 
powder,  1  Ib.  each  of  raisins,  figs,  and  dates,  \  Ib. 
citron,  \  Ib.  currants,  1  cocoanut  grated;  beat  well 
before  adding  fruit,  stir  fruit  in  last.  Bake  slowly. 

Mrs.  W.  F.  Kintzing. 

RAISIN  CAKE. 

Pour  2  cups  boiling  water  over  1  Ib.  raisins  and 
boil  15  minutes.  Take  from  fire  and  add  1  cup 
cold  water,  1  scant  tablespoonful  soda,  \  cup  butter, 

2  cups  white  sugar,  4  cups  flour,  1  teaspoonful  salt, 

1  teaspoonful  each  of  cinnamon,  cloves,  and  nut- 
meg.    (Cream  the  sugar  and  butter). 

Mrs.  F.  C.  Basserman. 

GOLD  CAKE. 

Yolks  of  8  eggs,  1  cup  of  sugar,  f  cup  of  butter  and 
lard,  |  cup  of  sweet  milk,  If  cups  of  flour,  2  teaspoon- 
fuls of  baking  powder,  flavoring. 

Mrs.  Wesley  Myers. 

GOLD  CAKE. 

\\  cups  granulated  sugar,  \  cup  butter,  f  cup  milk, 

2  cups  flour,  yellow  of  8  eggs  and  one  whole  egg,  2 
teaspoonfuls  baking  powder.     Mrs.  H.  A.  Smith., 


182  HANOVER  COOK  BOOK. 

GOLD  CAKE. 

Yolks  of  8  eggs,  1J  cups  granulated  sugar,  two- 
thirds  cup  butter,  two-thirds  cup  sweet  milk,  2| 
cups  flour,  1  teaspoonful  cream  tartar,  scant  \  tea- 
spoonful  soda,  flavor  to  taste.  Sift  flour  once,  then 
measure,  add  soda  and  sift  3  times;  cream  butter 
and  sugar  thoroughly,  beat  yolks  about  half,  add 
cream  tartar  and  beat  to  a  stiff  froth;  add  this  to 
creamed  butter  and  sugar  and  stir  thoroughly;  add 
milk,  then  flour.  Put  in  a  slow  oven  at  once;  bake 
30  to  50  minutes. 

GOLD  LAYER.— Use  the  gold  loaf  recipe  with  \ 
cup  flour  added;  oven  moderate;  will  bake  in  15  to 
30  minutes.  Can  be  baked  in  two  or  three  layers 
and  laid  up  with  any  filling  desired. 

Mrs.  Marsby  Roth. 

GOLD  CAKES. 

Beat  very  light  the  yolks  of  12  eggs,  add  \\  cups  of 
sugar,  and  \  cup  of  butter.  Beat  until  very  creamy, 
add  \  cup  of  milk,  If  cups  of  flour,  2  teaspoonfuls 
of  baking  powder,  and  flavoring.  Bake  in  a  mod- 
erate oven.  Mrs.  Frank  Conrad. 

HICKORY  NUT  CAKE. 

\  cup  butter,  If  cups  sugar,  f  cup  sweet  milk, 
3  eggs,  2  teaspoonfuls  baking  powder,  1  pt.  hickory 
nuts,  1  pt.  raisins,  2  cups  flour. 

Mrs.  Edw.  F.  Redding. 

HICKORY  NUT  CAKE. 

2  ctps  of  white  sugar,  3  cups  of  flour,  \  cup  of 
sweet  milk,  ore-third  cup  of  butter,  4  eggs,  2  tea- 
spoon fuls  taking  powder,  2  cups  of  kernels. 

Clarissa  Reindollar. 

WALNUT  LOAF  CAKE. 

\\  cups  sugar,  \  cup  butter,  f  cup  sweet  milk, 
3  eggs,  2  cups  flour,  2  teaspoonfuls  baking  powder, 
1  pt.  of  kernels,  1  pt.  of  raisins. 


HANOVER  COOK  BOOK.  183 

HICKORY  NUT  LOAF  CAKE. 

One-half  cup  of  butter,  H  cups  sugar,  f  cup  sweet 
milk,  3  eggs,  2  teaspoonfuls  baking  powder,  1  pt. 
hickory  nuts,  1  pt.  raisins,  2  cups  flour. 

Mrs.  C.  B.  Wirt. 

SHELLBARK  AND  RAISIN  CAKE. 

1  Ib.  granulated  sugar,  \  Ib.  butter,  1  cup  sweet 
milk,  2J  cups  flour,  2  teaspoonfuls  baking  powder, 
Ijpt.  raisins,  1  pt.  shellbarks,  whites  of  4  eggs. 

Mrs.  W.  H.  Sheffer. 

SHELLBARK  AND  RAISIN  CAKE. 

f  cup  butter,  2  cups  granulated  sugar,  1  cup  milk, 
3  cups  flour,  2  teaspoonfuls  baking  powder,  1  cup 
raisins,  1  cup  shellbarks,  whites  of  5  eggs  (beaten 
stiff).  Mrs.  Paul  A.  Hoke. 

ICE  CREAM  CAKE. 

Whites  of  5  eggs,  2  cups  of  granulated  sugar, 
1  cup  butter,  1  cup  sweet  milk,  3  cups  flour,  2  tea- 
spoonfuls  baking  powder,  add  beaten  whites  of  eggs 
last.  Layer  cake.  Sallie  R.  Winebrenner. 

ICE  CREAM  CAKE. 

2  cups  sugar,  f  cup  butter,  2J  cups  flour,  J  cup 
corn  starch,  1  cup  sweet  milk,  2  teaspoonfuls  bak- 
ing powder,  whites  of  6  eggs. 

Mrs.  Alex.  Young. 

ICE  CREAM  CAKE. 

2  cups  of  sugar,  1  cup  of  butter,  1  cup  of  sweet 
milk,  2  cups  of  flour,  J  cup  of  corn  starch,  balance 
of  cup  filled  up  with  flour,  the  whites  of  7  eggs, 
3  teaspoonfuls  of  baking  powder,  flavor  with  vanilla 
or  rose. 


184  HANOVER  COOK  BOOK. 


WHIPPED  CREAM  CAKE. 

i  pt.  whipped  cream,  1  scant  cup  sugar,  3  eggs, 
1J  cups  flour,  1J  teaspoonfuls  baking  powder,  \ 
cup  citron  or  raisins. 

Mrs.  G.  L.  Terrasse. 

LADY  BALTIMORE  CAKE. 

1  cup  of  pulverized  sugar,  and  1  cup  of  granulated 
sugar,  creamed,  with  J  cup  of  butter,  6  eggs,  leaving 
out  the  whites  of  2  for  the  icing,  1  cup  of  sweet  milk, 
3  cups  of  flour,  3  teaspoonfuls  of  baking  powder. 

FILLING. — 1  cup  of  seedless  raisins,  1  cup  of 
currants,  1  cup  of  hickory  nuts,  4  figs,  and  a  small 
piece  of  citron,  cut  fine.  Boil  1  cup  of  sugar  with  the 
white  of  1  egg,  not  too  stiff,  and  add  the  fruits.  Spread 
each  layer  with  this  filling.  Now  make  a  plain  icing 
with  the  remaining  white  and  ice  the  whole  cake. 

Mrs.  Harry  Stair. 


LADY  BALTIMORE  CAKE. 

Cream  \  Ib.  butter  and  1  Ib.  of  sugar,  add  the 
beaten  yolks  of  8  eggs,  and  \  pt.  of  milk,  then  add 
1  Ib.  of  flour  in  which  has  been  sifted  4  teaspoonfuls 
of  baking  powder.  Lastly  add  the  beaten  whites. 
Flavor  with  almond  or  vanilla  extract  and  bake 
in  layers  in  a  quick  oven. 


MARSHMALLOW  CAKE. 

2J  cups  pulverized  sugar,  two-thirds  cup  butter, 
2  rounded  teaspoonfuls  of  baking  powder,  whites  of 
5  eggs,  1  cup  milk,  2|  cups  flour,  flavor  with  almond. 
Cream  butter,  add  sugar  and  unbeaten  whites, 
beat  10  or  15  minutes,  until  light,  add  \  milk  and  | 
flour  and  then  remaining  milk  and  flour.  Use  white 
boiled  icing,  adding  halves  of  English  walnuts  on 
top.  Mrs.  Frank  Frysinger. 


HANOVER  COOK  BOOK.  185 


LEMON  CAKE. 

f  cup  butter,  2  cups  sugar,  4  eggs,  1  cup  milk,  2 
teaspoonfuls  baking  powder  sifted  with  2J  cups 
flour.  Flavor  with  lemon  juice. 

LEMON  ICING.—  Stir  the  yolks  of  2  eggs,  add 
lump  of  butter  the  size  of  a  walnut,  grated  rind  and 
juice  of  1  lemon  and  almost  1  pound  of  powdered 
sugar.  Stir  all  together  briskly  and  spread  between 
the  layers  and  on  top  of  the  cake.  One-half  a  large 
orange  may  be  used  if  orange  cake  is  preferred. 

Miss  Emily  Young. 

MARSHMALLOW  CAKE. 

2\  cups  flour,  f  cup  butter,  2J  cups  pulverized 
sugar,  1  cup  sweet  milk,  2  teaspoonfuls  baking  pow- 
der, the  whites  of  5  eggs  well  beaten. 

Mrs.  D.  L.  Slagle. 

MARBLE  LAYER  CAKE. 

Light  part.  —  1  cup  of  white  sugar,  \  cup  butter, 
\  cup  milk,  whites  of  3  eggs,  1  teaspoonful  of  cream 
tartar,  \  teaspoonful  soda,  2  cups  of  flour. 

Dark  part.  —  \  cup  of  brown  sugar,  \  cup  of  mo- 
lasses, J  cup  milk,  a  half  of  nutmeg,  1  teaspoonful  of 
cinnamon,  f  teaspoonful  allspice,  \  teaspoonful  soda 
1  teaspoonful  cream  tartar,  2  cups  of  flour,  and 
yolks  of  3  eggs.  Mrs.  Bortner. 

MARBLE  CAKE. 

Dark  part.  —  \  cup  of  baking  molasses,  \  cup 
butter,  \  cup  brown  sugar,  yolks  2  eggs,  \  cup  thick 
milk,  1  teaspoonful  soda,  1  teaspoonful  each  cloves 
and  cinnamon. 

White  part.  —  \  cup  butter,  whites  2  eggs,  J  cup 
sweet  milk,  1  cup  sugar,  2J  cups  flour,  1  teaspoonful 
baking  powder. 

Mrs.  Henry  Zouck. 


186  HANOVER  COOK  BOOK. 

MARBLED  CAKE. 

For  the  white  part  take  1J  cups  of  white  sugar, 
%  cup  of  butter,  \  cup  of  sweet  milk,  21  cups  of  flour, 
i  teaspoonful  of  soda,  1  teaspoonful  of  cream  of  tar- 
tar, the  whites  of  4  eggs,  and  fl  avor  with  lemon 
extract  or  nutmeg. 

Colored  part. — 1J  cups  brown  sugar,  \  cup  of 
butter,  J  cup  sweet  milk,  J  cup  of  molasses,  yolks 
of  4  eggs,  1  teaspoonful  of  soda,  2  teaspoonfuls  of 
cream  of  tartar,  2J  cups  of  flour,  season  with  cinna- 
mon, nutmeg,  and  cloves.  With  a  spoon  drop  the 
two  batters  alternately  into  the  baking  dish. 

Mrs.  Susan  Eyster. 

ANGEL  FOOD  CAKE. 

Take  the  whites  of  9  eggs;  pinch  of  salt;  1J  cups 
granulated  sugar,  sifted;  1  cup  flour  sifted  three 
times;  f  teaspoonful  cream  of  tartar,  J  teaspoonful 
vanilla  or  almond  extract.  Sift,  measure  and  set 
aside  sugar  and  flour.  Add  pinch  of  salt  to  eggs 
and  whip  to  foam,  add  cream  of  tartar  and  whip 
until  very  stiff,  add  sugar  and  flavoring  and  fold 
in,  then  flour  folded  in  lightly.  Will  bake  in  35  or 
40  minutes.  Do  not  grease  pan. 

Mrs.  Arno  M.  Pfaff. 

ANGEL  CAKE. 

Whites  of  9  eggs,  1J  cups  of  sugar,  1  cup  flour, 
scant  \  teaspoonful  cream  tartar,  a  pinch  of  salt 
added  to  the  eggs  before  whipping,  whip  eggs  about 
half,  add  cream  tartar  and  whip  until  very  stiff,  add 
sugar  and  beat  in,  then  flavor,  then  flour.  Sift 
flour  4  times,  sugar  2  times.  Bake  in  moderate 
oven.  Will  bake  in  30  to  40  minutes. 

Mrs.  W.  F.  Kintzing. 

ANGEL  CAKE. 

Whites  11  eggs,  scant  1^  cups  sugar,  1  cup  flour. 
Sift  sugar  and  flour  4  times  before  measuring.  Add 


HANOVER  COOK  BOOK.  187 

pinch  of  salt  to  whites  of  eggs,  and  1  even  teaspoonful 
cream  of  tartar  when  eggs  are  half  beaten.  Beat 
whites  until  very  stiff,  add  sugar  and  flavoring, 
carefully  fold  in  flour.  Bake  in  ungreased  pan  45 
minutes.  Mrs.  Frank  Bussom. 

ANGEL  CAKE. 

Whites  of  10  eggs,  1 J  cups  of  sugar,  1  cup  of  flour, 
1  teaspoonful  cream  tartar,  1  teaspoonful  vanilla. 
Beat  whites  of  eggs  very  stiff.  When  about  half 
beaten  add  cream  tartar.  Sift  sugar  and  flour  each 
4  times  then  measure  after  sifting.  Sift  in  sugar, 
then  flour,  add  vanilla.  Bake  45  minutes  in  a  pan 
without  greasing,  in  a  moderate  oven. 

Mrs.  J.  B.  Weeks. 

ORANGE  CAKE. 

5  eggs,  yolks  beaten  separately  with  a  pinch  of 
salt,  2  cups  sugar,  £  cup  cold  water,  2J  cups  flour, 
whites  of  3  eggs  well  beaten  and  put  in  last,  grated 
rind  and  juice  of  1  orange. 

Icing. — Whites  of  2  eggs,  1  cup  sugar,  grated  rind 
of  1  orange.  Sarah  Busman. 

ORANGE  CAKE. 

2  cups  sugar,  3  cups  flour,  1  cup  sweet  milk,  1  cup 
butter,  whites  of  4  eggs,  and  yolks  of  5  eggs,  grated 
rind  of  1  orange,  2  large  teaspoonfuls  baking  powder 
to  be  sifted  with  the  flour.  Bake  in  a  quick  oven. 

Filling. — Take  the  white  of  the  1  egg  that  re- 
mained, beat  stiff,  add  sugar,  and  the  juice  of  the 
orange,  beat  well,  and  spread  between  layers. 

Mrs.  F.  C.  Zinn. 

IRISH  POUND  CAKE. 

2  cups  sugar,  1  cup  butter,  4  cups  flour,  1  cup 
sweet  cream,  4  eggs,  2  teaspoonfuls  baking  powder. 

Mrs.  J.  H.  Mackelduff. 


188      HANOVER  COOK  BOOK. 
POUND  CAKE. 

Weigh  8  eggs,  take  their  weight  in  butter,  sugar, 
and  flour.  Flavor  with  3  tablespoonfuls  grape  juice 
and  2  of  rose  water.  Work  sugar  and  butter  very 
light,  then  break  the  whole  egg,  one  at  a  time,  and 
work  well,  then  flour  and  flavoring.  Bake  1  hour; 
the  first  half,  have  oven  little  over  moderate,  the 
last  half  cooler.  Mrs.  J.  H.  Fleming. 

POUND  CAKE. 

1  Ib.  butter,  1  Ib.  sugar,  1  Ib.  flour,  6  eggs  beaten 
separately,  3  teaspoon  fuls  baking  powder  sifted  in 
flour,  1  cup  sweet  milk.  Cream  butter  and  sugar 
together,  add  the  yolks  of  eggs,  then  milk  and  flour, 
and  lastly  the  whites  of  eggs.  Vanilla  or  lemon 
flavoring.  Mrs.  D.  F.  Stair. 

SUNSHINE  CAKE. 

7  eggs,  1  cup  of  sugar,  two-thirds  cup  of  flour,  f 
teaspoonful  of  cream  tartar.  Beat  the  whites  and 
yolks  of  the  eggs  separately,  sift  the  sugar  and  flour 
four  times,  and  bake  in  a  moderate  oven  for  three 
quarters  of  an  hour. 

Mrs.  Charles  E.  Royer, 
Westminster,  Md. 

SUNSHINE  CAKE. 

Whites  of  11  eggs,  yolks  of  3  eggs,  1J  cups  granu- 
lated sugar,  1  cup  flour,  1  teaspoonful  cream  of 
tartar,  1  teaspoonful  of  orange  extract.  Bake  45 
minutes.  Mrs.  S.  L.  Bixler. 

SUNSHINE  CAKE. 

Whites  of  7  eggs,  yolks  of  5  eggs,  1  cup  fine  granu- 
lated sugar,  1  scant  cup  of  flour  measured  after  sifting 
5  times,  also  sugar,  J  teaspoonful  of  cream  of  tartar, 
1  teaspoonful  of  orange  extract.  Beat  yolks  till 
thick  and  set  aside,  add  pinch  of  salt,  and  cream  of 


HANOVER  COOK  BOOK.  189 

tartar  to  whites  and  beat  until  very  stiff,  add  sugar, 
beat  thoroughly,  then  add  extract  and  beaten  yolks, 
beat  lightly  and  carefully  fold  in  flour.  Bake  in 
tube  pan  ungreased  in  moderate  oven  40  or  50 
minutes.  Mrs.  Bess  Henderson. 

SPONGE  CAKE. 

10  eggs  beaten  separately,  yolks  until  very  li<?;ht, 
whites  until  stiff,  1  Ib.  of  sugar,  10  ozs.  of  flour  sifted 
3  times,  juice  and  grated  rind  of  a  large  lemon  or 
orange,  or  both  if  preferred.  To  the  beaten  yolks 
add  sifted  granulated  sugar,  then  the  fruit  juice, 
then  the  whites  well  beaten,  fold  gently  in,  then 
just  as  gently  stir  in  the  flour,  Bake  in  a  slow  oven 
about  1  hour.  Mrs.  David  Bixler. 

SPONGE  RAKE. 

6  eggs,  1  cup  of  sugar,  1  cup  of  flour,  J  teaspoonful 
of  cream  of  tartar.  Mix  in  flour  and  sift.  Beat 
whites  separately,  then  add  sugar,  beat  well,  add 
yolks  of  eggs,  well  beaten.  Beat  all  thoroughly. 
Fold  in  flour. 

Mrs.  L.  H.  Hoffacker. 

COLD  WATER  SPONGE  CAKE. 

6  eggs,  3  cups  sugar,  beat  sugar  and  eggs  together 
20  minutes,  then  add  1  cup  cold  water,  4  cups  flour, 

2  teaspoonfuls  of  baking  powder. 

Miss  Sallie  Wilson. 

SPONGE  CAKE. 

2  cups  of  sugar,  2  cups  of  eggs.  Beat  25  minutes, 
then  add  2  cups  of  flour. 

Mrs.  0.  N.  Anthony. 

SPONGE  CAKE. 

Beat  6  eggs  thoroughly  with  a  pinch  of  salt.    Add 

3  cups  of  sugar  (one  cup  at  a  time)  and  a  dessert 


190  HANOVER  COOK  BOOK. 

spoonful  of  lemon  juice.  Beat  for  fifteen  minutes. 
Add  3  teaspoonfuls  baking  powder  to  3  cups  of 
sifted  flour  and  fold  this  in  very  carefully.  Add  1 
cup  of  boiling  water  slowly.  Flavor  with  vanilla. 

Mrs.  J.  S.  Moul. 

HOT  MILK  SPONGE  CAKE. 

2  cups  of  white  sugar,  4  eggs,  Beat  well.  1  cup  of 
warm  milk,  2  cups  of  sifted  flour,  2  even  teaspoonfuls 
of  baking  powder,  1  teaspoonful  vanilla. 

Mrs.  Arno  M.  Pfaff. 

BOILED  SPONGE  CAKE. 

Beat  the  whites  of  six  eggs  very  stiff,  add  the 
yolks  and  beat  light.  Let  Ij  cups  sugar  and  1  gill 
of  water  come  to  a  boil.  Pour  this  into  the  beaten 
eggs,  beating  well  until  cool.  Then  fold  in  a  scant 
pint  flour.  Bake  in  two  layers. 

Icing. — Thicken  the  juice  of  one  lemon  with  pul- 
verized sugar.  Mrs.  C.  H.  Sebright. 

WHITE  CAKE. 

2  cups  sugar,  1  cup  of  butter,  1  cup  of  sweet  milk, 
3  cups  flour,  2  teaspoonfuls  baking  powder,  white 
of  5  eggs,  beaten  stiff,  stir  in  last. 

WHITE  CAKE. 

One-half  Ib.  of  butter,  2  cups  sugar,  1  cup  sweet 
milk,  whites  8  eggs,  3  cups  flour,  3  teaspoonfuls 
baking  powder.  Flavor  with  almond. 

Mrs.  Chas.  Myers. 

WHITE  CAKE. 

Whites  of  12  eggs,  beaten  stiff,  2  cups  sugar,  2 
cups  butter,  5  cups  flour,  3  teaspoonfuls  baking 
powder  mixed  with  the  flour.  Cream  butter  and 
sugar  together,  then  add  flour  and  eggs  alternately, 
beating  well.  Bake  in  a  moderate  oven. 

Mrs.  A.  N.  Forney. 


HANOVER  COOK  BOOK.  191 

WHITE  MOUNTAIN  CAKE. 

1  cup  butter,  1  Ib.  sugar,  whites  10  eggs,  1  tea- 
spoonful  cream  of  tartar  dissolved  in  J  cup  milk, 
|  teaspoonful  soda  sifted  in  3J  cups  flour.  Flavor 
with  lemon.  Bake  in  layers. 

Icing. — Whites  2  eggs,  1  Ib.  pulverized  sugar, 
1  grated  coc  )anut.  Flavor  with  lemon. 

Mrs.  H.  M.  Stokes. 

WHITE  MOUNTAIN  CAKE. 

1  Ib.  pulverized  sugar,  1  scant  cup  of  butter,  4 
eggs,  the  yolks,  1  cup  sweet  milk,  1  Ib.  sifted  flour, 
3  teaspponfuls  of  baking  powder,  the  whites  of  6 
eggs,  beaten  to  a  stiff  froth.  Cream  butter  and  sugar 
together,  then  add  yolks  of  eggs  and  milk,  then  add 
flour  and  baking  powder  after  sifting  together,  and 
lastly  add  whites  of  eggs. 

Icing. — \  Ib.  pulverized  sugar,  2  tablespoonfuls 
sweet  cream,  1  teaspoonful  vanilla.  Beat  all  to  a 
cream,  then  add  1  grated  cocoanut. 

Mrs.  Hamilton  Sheely, 

New  Oxford,  Pa. 

WHITE  MOUNTAIN  CAKE. 

1  Ib.  flour,  1  Ib.  sugar,  \  Ib.  butter,  6  eggs,  1  cup 
sweet  milk,  2  teaspoonfuls  baking  powder.     Bake 
in  layers.  Mrs.  L.  B.  Sprenkle. 

MOUNTAIN  ASH  CAKE. 

2  cups  sugar,  1  cup  butter,  3  whole  eggs,  2  tea- 
spoonfuls  baking  powder,  1  cup  sweet  milk,  3  cups 
flour;  flavor  with  vanilla.    Bake  in  two  layers. 

FILLING. — Ice  first  with  an  orange  icing  made 
of  1  orange  grated  with  1  pound  xxxx  sugar.  Then 
make  a  white  icing,  and  spread  over  the  orange 
icing. 

Mrs.  H.  F.  Stair. 


192  HANOVER  COOK  BOOK. 

YELLOW  CAKE. 

Yolks  of  8  eggs,  and  2  whole  eggs,  2  cups  sugar, 
3  oz.  butter,  1  cup  sweet  milk,  2  cups  flour,  2  tea- 
spoonfuls  baking  powder.  Flavor  with  lemon. 

Mrs.  Chas.  Myers. 

YELLOW  LOAF  CAKE. 

2  cups  sugar,  \  cup  butter,  4  eggs,  3  cups  flour, 
2  teaspoonfuls  baking  powder,  \  cup  sweet  milk. 

Mrs.  Reuben  Sprenkle. 

LAYER  VARIETY  CAKE. 

1J  cups  of  sugar,  J  cup  of  butter,  \  cup  of  sweet 
milk,  2  cups  of  flour,  3  eggs,  beat  the  whites  to  a 
froth,  2  teaspoonfuls  of  baking  powder.  Take  one- 
third  of  dough  and  add  \  cup  of  chopped  raisins, 
1  teaspoonful  of  cinnamon,  1  teaspoonful  of  cloves. 

Mrs.  Susan  E.  Eyster. 

VARIETY  CAKE. 

2  cups  sugar,  2J  cups  flour,  1  cup  sweet  milk, 
\  cup  butter,  4  eggs,  \  teaspoonful  soda,  1  teaspoonful 
cream  tartar.  Dissolve  soda  in  milk,  add  cream 
tartar  to  flour.  To  J  the  above  mixture,  add  1 
teaspoonful  each  cinnamon,  ground  cloves,  and 
nutmeg.  Bake  in  layers.  Mrs.  Martin  Moul. 

ANONYMOUS  CAKE. 

1  pt.  flour,  J  cup  butter,  or  lard,  2  eggs,  1  cup 
sugar,  1  cup  sour  milk,  1  teaspoonful  each  cream 
of  tartar  and  soda.  Pinch  of  salt.  Bake  20  minutes. 

N.  A.  Gobrecht, 
Altoona. 

ONE  EGG  CAKE. 

\  cup  butter,  \  cup  milk,  \  cup  sugar,  1J  cup  pas- 
try flour,  2  level  teaspoonfuls  Royal  Baking  Pow- 


HANOVER  COOK  BOOK.  193 

der.     1  egg  beaten  without  separating  white  from 
yolk,  grated  rind  of  1  lemon  or  orange. 

Mrs.  Mary  W.  Wise. 

HOT  MILK  CAKE. 

4  eggs,  2  cups  sugar,  2  cups  flour,  f  cup  hot  milk, 
2  teaspoonfuls  baking  powder. 

Mrs.  Cora  Weaver, 
Littlestown. 

GARFIELD  CAKE. 

\  cup  butter,  2  cups  white  sugar,  4  eggs,  1  cup 
sweet  milk,  2J  cups  flour,  2  teaspoonfuls  baking 
powder.  Mrs.  B.  R.  Shultz. 

AMBROSIA  CAKE. 

1J  cups  sugar,  J  cup  butter,  \  cup  sweet  milk,  3 
eggs,  3  cups  flour,  1J  teaspoonfuls  baking  powder. 

Spread.— f  cup  cream  whipped,  white  1  egg 
whipped,  1  grated  orange  and  rind,  \  grated  cocoanut 

Mrs.  H.  D.  Little. 

BARKER  CAKE. 

3  eggs,  \  cup  butter,  1J  cups  sugar,  2  cups  flour, 
\  cup  sweet  milk,  1  teaspoonful  cream  tartar,  \ 
teaspoonful  soda.  Mrs.  F.  C.  Zinn. 

BRIDE  CAKE. 

\\  cups  white  sugar,  \  cup  butter,  1  cup  flour, 
1  heaping  cup  of  cornstarch,  \  cup  sour  milk,  white 
of  3  eggs,  1  teaspoonful  extract  of  lemon;  a  small 
quantity  of  soda. 

BUCKEYE  LOAF  CAKE. 

2  cups  of  sugar,  f  cup  of  butter,  3  eggs,  1  cup 
of  sweet  milk,  3  cups  of  flour,  2  teaspoonfuls  of 
baking  powder.  Flavor  with  lemon  or  vanilla. 

Mrs.  Wm.  Stair. 


194      HANOVER  COOK  BOOK. 


CARAMEL  CAKE. 

|  cup  butter,  1  cupful  sugar,  3  eggs,  J  cup  sweet 
milk,  2  teaspoonfuls  baking  powder,  2  cups  flour, 
Sim  ner  3  tablespoonfuls  chocolate  with  |  cup  milk, 
and  |  cupful  sugar,  flavor  with  1  teaspoonful  vanilla. 
Let  cool  and  add  to  the  cake  before  putting  in  the 
flour  and  the  whites  of  the  3  eggs  beaten  very  light. 

Caramel  icing. — 2  cups  of  brown  sugar,  1  cupful 
of  cream  or  rich  milk  and  butter  size  of  a  walnut; 
boil  till  it  forms  a  soft  ball  when  tried  in  water 

Mrs.  H.  B.  Baer. 


BLITZ  TORTE  (Cake) 

J  cup  butter,  \  cup  sugar,  yolks  of  5'  eggs,  5  table- 
spoonfuls  milk,  1  cup  flour,  1  heaping  teaspoonful 
baking  powder,  vanilla.  Spread  in  two  layers  and 
bake  till  nearly  done,  then  frost  with:  beaten  whites 
of  5  eggs,  1  cup  sugar,  J  Ib.  almonds,  blanched  and 
chopped  and  spread  over  the  beaten  whites.  Then 
finish  baking. 

FILLING. — 1  cup  milk,  3  tablespoonfuls  corn- 
starch,  1  egg  yolk,  butter  the  size  of  a  walnut,  van- 
illa. Boil  and  put  between  the  cake  layers. 

Mrs.  Wesley  C.  Stick. 


DELICATE  CAKE. 

2  cups  sugar,  f  cup  butter,  1  cup  sweet  milk,  1 
teaspoonful  vanilla,  or  almond  extract,  3  teaspoon- 
fuls baking  powder  sifted  with  3  cups  flour,  whites 
of  5  eggs,  beaten  stiff  and  added  last. 

Icing. — 1  cup  granulated  sugar,  a  cup  light  brown 
sugar,  3  tablespoonfuls  cocoa,  1  cup  milk.  Boil 
until  it  forms  a  soft  ball  when  dropped  into  cold 
water.  Add  1  tablespqonful  butter,  1  teaspoonful 
vanilla.  Beat  until  it  is  the  right  consistency  to 
spread  on  the  cake. 

Mrs.  E.  K.  Eichelberger. 


HANOVER  COOK  BOOK.  195 

WELLESLEY  CAKE. 

1  cup  butter,  2  cups  sugar,  1  cup  milk,  1  cup  corn 
starch,  2  cups  flour,  2  level  teaspoonfuls  baking- 
powder,  5  egg  whites.  Cream  the  butter,  add  gradu- 
ally the  sugar.  Sift  together  the  flour,  corn  starch 
and  baking  powder  and  add  alternately  with  the 
milk  to  the  first  mixture.  Beat  the  egg  whites  stiff, 
add  and  beat  vigorously.  To  one-third  of  the  mix- 
ture add  1J  squares  of  chocolate  melted.  Cover  the 
bottom  of  pan  with  the  white  mixture,  add  the 
chocolate  mixture,  and  then  the  remainder  of  the 
white  mixture  by  tablespoonfuls  that  the  cake  may 
have  a  marbled  appearance. 

Mrs.  Emma  Shaffer. 

MARASCHINO  CHERRY  CAKE. 

1  cup  sugar,  one-third  cup  butter,  \  cup  sweet 
milk,  2  eggs,  1^  cups  flour,  2  teaspoonfuls  baking 
powder.  One-half  cup  chopped  walnuts,  J  cup 
chopped  Maraschino  cherries,  flavor  with  cherry 
juice.  Bake  in  layers,  and  spread  layers  with  soft 
icing,  nuts  and  Maraschino  cherries  cut  in  halves. 

Mrs.  Chrostwaite. 

CITRON  CAKE. 

1  cup  butter,  1  Ib.  sugar,  4  eggs,  whipped  separa- 
tely, 1  cup  sweet  milk,  2  teaspoonfuls  baking  powder, 
3J  cups  of  flour,  \  Ib.  of  citron  cut  in  strips  and 
floured  with  the  \  cup  of  flour.    Add  whites  of  eggs, 
last,  and  bake  in  loaf.  M.  Bertha  Zeiber. 

CREAM  CAKE. 

2  eggs,  1  cup  sugar,  1  cup  sour  cream,  2  cups 
flour,   1|   teaspoonfuls  of  baking  powder,   \   tea- 
spoonful  soda. 

Icing. — 1  level  teaspoonful  butter,  3  teaspoonfuls 
milk  or  sour  cream.  Thicken  to  the  proper  consis- 
tency with  pulverized  sugar,  then  mix  well  with  1. 
heaping  tablespoonful  peanut  butter. 

Mrs.  Ed.  H.  M.oul. 


196      HANOVER  COOK  BOOK. 
CUP  CAKE. 

1  cup  milk,  2  cups  sugar,  3  cups  flour,  4  eggs, 
1  cup  butter,  2  teaspoonfuls  baking  powder;  flavor 
with  vanilla.     Cream  butter  and  sugar,  add  eggs 
beaten  separately,  then  milk,  and  last  baking  pow- 
der sifted  with  flour. 

Mrs.  D.  A.  Frommeyer. 

CURRANT  CAKE. 

2  cups  pulverized  sugar,  one-third  Ib.  butter,  5 
eggs,  1  cup  water,  3  cups  sifted  flour,  2  teaspoonfuls 
baking  powder,  J  Ib.  currants,  washed,  dried,  and 
floured.  Sarah  Busman. 

DELICIOUS  CAKE. 

2  cups  of  sugar,  %  cup  of  butter,  1  cup  of  sweet 
milk,  3  eggs,  3  cups  of  flour,  2  teaspoonfuls  of  baking 
powder.  Mrs.  H.  W.  Swartz, 

New  Oxford,  Pa. 

DUNDEE  CAKE,  FINE. 

Beat  to  a  cream  1J  cups  of  butter,  1J  cups  of 
sugar;  add  8  eggs,  two  at  a  time,  beating  5  minutes 
between  each  2  eggs,  \  cup  rich  milk,  \\  pts.  of 
flour,  2  teaspoonfuls  ol  baking  powder  sifted  with 
the  flour,  \  grated  lemon  peel,  1  cup  currants,  \\ 
cups  Sultana  raisins,  1  cup  almonds,  chopped  coarse- 
ly, flavor  with  vanilla,  a  few  drops  of  extract  of  nut- 
meg, and  \  teaspoonful  of  orange.  Bake  in  long, 
shallow  pans,  in  a  moderate  oven. 

Mrs.  David  Bixler. 

DOVER  CAKE. 

1  Ib.  sugar,  1  Ib.  flour,  6  eggs,  \  Ib.  butter,  3  tea 
spoonfuls  baking  powder,  1  cup  sweet  milk,  \  tea- 
spoonful  vanilla. 

Mrs.  C.  Anthony. 


HANOVER  COOK  BOOK.      197 
FEATHER  CAKE. 

2  cups  sugar,  1  cup  butter,  4  eggs,  1  cup  sweet 
milk,  3  cups  flour,  3  teaspoonfuls  baking  powder. 
Flavor  with  vanilla. 

Mrs.  H.  M.  Stokes. 

FEATHER  CAKE. 

2  eggs,  2  cups  sugar,  \  cup  butter,  3  cups  flour, 
Cream  the  butter,  add  sugar,  then  eggs,  1  cup  sweet 
milk,  1  teaspoonful  baking  powder. 

Mrs.  J.  A.  Cremer. 

FEDERAL  CAKE. 

1  qt.  milk,  4  eggs,  }  Ib.  butter,  \  pt.  yeast.  Scald 
the  milk,  and  when  lukewarm  stir  in  the  yeast, 
eggs  and  butter,  with  enough  flour  to  make  it  as 
stiff  as  you  can  stir  it  with  a  spoon.  Set  in  a  warm 
place  to  rise,  then  work  out  into  pans  and  let  rise 
again,  then  bake  from  \  to  f  of  an  hour.  When 
baked  split  into  layers,  spread  with  butter,  sugar, 
and  cinnamon.  Eat  while  hot.  This  makes  2  good- 
sized  cakes.  Miss  Anna  Forney. 

FIG  CAKE. 

Three-fourth  Ib.  of  sugar,  \  cup  butter,  3  eggs, 
f  cup  sweet  milk,  f  Ib.  flour,  2  teaspoonfuls  baking 
powder,  \  Ib.  figs,  cut  fine.  Flavor  with  vanilla. 

Icing  for  cakes. — 2  cups  of  sugar,  1  cup  water, 
boil  until  threads,  pour  into  2  well  beaten  whites  of 
eggs,  flavor  with  vanilla.  Mrs.  C  .Anthony. 

PRUNE  CAKE. 

Cream  together  If  cups  sugar  and  f  cup  butter, 
3  tablespoonfuls  sour  cream  or  milk,  4  whole  eggs, 
1  cup  stewed  prunes,  chopped.  1  teaspoonful 
each  of  cinnamon,  allspice  and  nutmeg,  and  \  tea 
spoonful  cloves.  2  cups  flour  measured  after  sifting 
twice.  1  level  teaspoonful  soda  dissolved  in  a 


198  HANOVER  COOK  BOOK. 

little  water.     1  teaspoonful  vanilla.    Mix  in  order 
given. 

Icing. — To  boiled  icing  add  1  cup  of  chopped 
raisins  and  1  cup  chopped  nuts. 

Mrs.  Emil  J.  Stout. 

FLOAT  CAKE. 

2  cups  of  sugar,  f  cup  of  butter,  1  cup  of  milk, 

3  cups  of  flour,  2  teaspoonfuls  baking  powder,  whites 
of  6  eggs. 

HOWARD  LOAF  CAKE. 

5  cups  of  flour,  1^  cups  butter,  3  cups  sugar,  1J 
cups  sweet  milk,  2  teaspoonfuls  baking^  powder, 

4  eggs,  1J  wineglasses  of  wine,  \  Ib.  raisins,  \  Ib. 
currants.  Mrs.  L.  B.  Sprenkle. 

JOHNNIE'S  BIRTHDAY  CAKE. 

1  cup  butter  rubbed  to  a  cream  with  2  cupfuls 
of  sugar,  3  cupfuls  of  flour  sifted  3  times  with  2  level 
teaspoonfuls  of  bakiing  powder,  4  eggs,  beat  whites 
and  yolks  separately,  very  ligit,  1  cupful  of  sweet- 
milk.  White  or  pink  icing. 

Mrs.  A.  R.  Brodbeck. 

JELLY  ROLL. 

3  eggs,  1  cup  sugar,  1  cup  flour,  1  teaspoonful 
cream  of  tartar,  \  teaspoonful  soda  dissolved  in  a 
teaspoonful  of  water.     Bake  in  a  long  pan,  spread 
with  jelly,  then  roll.  Mrs.  F.  C.  Zinn. 

KAISER  CAKE. 

3  eggs,  1  cup  sugar,  1  cup  flour,  \  cup  cornstarch, 
1  teaspoonful  baking  powder,  J  cup  of  butter,  \  cup 
sweet  milk,  and  vanilla  to  taste. 

Icilng.— Cup  sugar,  little  water  to  boil,  and  whites 
of  2  eggs. 

Mrs.  Anna  K.  Kaiser. 


HANOVER  COOK  BOOK.      199 
LADY  CAKE. 

1  cup  butter,  2  cups  pulverijzed  sugar,  1  cup  corn- 
starch,  2  cups  flour,  1  cup  sweet  milk,  2  teasppon- 
fuls  baking  powder,  whites  7  eggs,  flavor  with  bitter 
almond.  Cream  butter  and  sugar,  then  add  milk. 
Sift  baking  powder  4  times  in  cornstarch  and  flour, 
then  add  to  mixture,  flavor,  last  add  beaten  whites 
of  eggs.  Mrs.  H.  M.  Stokes. 

LAKE  GEORGE  CAKE. 

1  cup  butter,  1  cup  sugar,  1  cup  molasses,  1  cup 
strong  coffee  or  sweet  milk,  4  cups  flour,  2  eggs, 
1  teaspoonful  of  soda,  li  Ibs.  of  fruit  mixed,  currants, 
citron  and  raisijns,  2  teaspoonfuls  of  cloves  and  cih- 
namon  mixed,  some  nutmeg.          Anna  H.    Jagle, 

Marietta,  Pa. 

LAYER  CAKE. 

2  cups  of  sugar,  J  cup  of  butter,  3  eggs,  1  cup  of 
sweet  milk,  3  cupfuls  of  flour,  2  teaspoonfuls  of  bak- 
ing powder.    This  will  make  two  layers. 

ICING. — 2  scant  cups  of  brown  sugar,  4  table- 
spoonfuls  of  water,  butter  size  of  walnut,  J  cake  of 
chocolate,  grated;  boil  until  it  is  tough  when  dropped 
on  a  cold  plate.  Mrs.  D.  D.  Ehrhart. 


LOG  CABIN  CAKE. 

1  Ib.  of  sugar,  1  Ib.  of  flour,  4  eggs,  1  teaspoonful 
of  soda  dissolved  in  vinegar.     Mrs.  Susan  Eyster. 


MOCK  LADY  CAKE. 

One-half  cup  butter,  creamed;  2  cupfuls  sugar,  1 
cupful  sweet  milk,  3  cupfuls  flour,  whites  of  4  eggs 
beaten  until  light  and  added  last,  2  teaspoonfuls 
baking  powder,  mixed  with  the  flour.  C.  G.  M. 


200      HANOVER  COOK  BOOK. 
NEAPOLITAN  CAKE. 

Dark  Portion — \  cup  butter,  1  cup  brown  sugar, 
J  cup  of  Orleans  molasses,  \  cup  of  strong  coffee, 
2J  cups  of  flour,  2  eggs,  1  teaspoonful  of  soda,  1  tea- 
spoonful  of  cinnamon,  \  Ib.  raisins. 

Light  Portion — \  cup  of  butter,  2  cups  of  white 
sugar,  1  cup  sweet  milk,  whites  of  4  eggs,  3  cups  of 
flour,  3  teaspoonfuls  of  baking  powder.  This  is 
baked  in  alternate  layers.  H.  Ethel  Hoke. 

NO  EGG  CAKE. 

1  cup  water,  \  cup  shortening,  \  teaspoonful  cin- 
namon, \  teaspoonful  cloves,  1  cup  sugar,  1  cup 
raisins,  1  teaspoonful  salt.     Boil  all  together,  let 
partly  cool,  add  1  teaspoonful  soda.    Let  cool  alto- 
gether and  add  2  cups  flour.        Mrs.  J.  C.  Carey. 

NOTHING    CAKE. 

2  cups  white  sugar,  \\  cups  of  thick  milk,  \  Ib. 
grated  chocolate,  \\  even  teaspoonfuls  of  soda,  melt 
and  pour  i^i  with  thick  milk,  f  of  a  cup  of  boiling 
water,  2\  cups  of  flour. 

Icing  for  Cake.— 1  Ib.  XXXX  sugar,  little  lump 
of  butter,  1  tablespoonful  of  vanilla  and  J  of  a  cup  of 
water;  melt  over  steam.  Mrs.  E.  P.  Kuhn. 

NINE-MINUTE  CAKE. 

3  eggs,  1  minute;  1J  cups  of  white  sugar,  5  minutes; 
1  cup  flour,  1  minute;  \  cup  cold  water,  1  minute; 

1  cup  flour,  2  teaspoonfuls  baking  powder.    Put  this 
in  last  cup  of  flour;  flavor  to  taste. 

Mrs.  W.  H.  Sheffer. 

ONE-EGG  CAKE. 

\\  cups  sugar,  1  egg,  butter  the  size  of  a  walnut, 

2  teaspoonfuls  of  cream  tartar,   1  teaspoonful  of 
soda,  1  cup  of  thick  milk  and  2  cups  of  flour. 

Mrs.  E.  P.  Kuhn. 


HANOVER  COOK  BOOK.  201 

QUEEN  CAKE. 

Sift  1J  cups  flour,  1  cup  sugar,  1  teaspoonful  bak- 
ing powder,  f  cup  butter,  whites  of  2  eggs  broken 
over  butter,  fill  cup  up  with  milk  and  beat  10  min- 
utes. 

CREAM  ICING.— 1J  cups  brown  sugar,  f  cup 
cream,  1  tablespoonful  butter;  boil  until  thick  enough 
to  spread  on  cake;  if  not  thick  enough  boil  a  little 
longer.  Mrs.  Anna  A.  Kaiser. 

ROSE  CAKE. 

2  cups  sugar,  1  cup  butter,  5  eggs,  J  Ib.  raisins,  J 
Ib.  currants,  J  Ib.  citron,  1  cup  sweet  milk,  2  tea- 
spoonfuls  baking  powder,  3  cups  flour.  M.  V.  K. 

SCRIPTURE  CAKE. 

1  cup  butter,  Judges  5:25;  2  cups  sugar,  Jeremiah 
6:20;  3|  cups  flour,  prepared,  Kings  4:22;  2  cups 
raisins,  1  Sam.  30:12;  2  cups  figs,  1  Sam.  30:12; 
1  cup  almonds,  Genesis  43 :21 ;  1  cup  water,  Genesis 
24:20;  6  eggs,  Isaiah  10:14;  small  bit  of  salt,  Leviti- 
cus 2:13;  1  large  spoonful  honey,  Ex.  16:31;  sweet 
spices  to  taste,  1  King  10:2.  Mrs.  W.  S.  Alleman. 

TEA  CAKE. 

1  cup  sugar,  J  cup  butter,  1J  cups  flour,  J  cup 
sweet  milk,  2  eggs,  1  teaspoonful  baking  powder. 

Martha  M.  Fisher. 

TILDEN  CAKE. 

1  cup  butter,  2  of  pulverized  sugar,  1  of  sweet 
milk,  3  of  flour,  J  cup  cornstarch,  4  eggs,  2  teasppon- 
fuls  baking  powder,  2  of  lemon  extract.  This  is 
excellent.  Mrs.  John  A.  Cremer. 

TAYLOR  CAKE. 

1  cup  brown  sugar,  f  cup  lard  or  butter,  2  eggs, 
1  tablespoonful  of  cinnamon,  rub  well,  1  pt.  New 
Orleans  molasses,  1  pt.  thick  milk,  dissolve  2  table- 


202  HANOVE      COOK  BOOK. 

spoonfuls  soda  in  a  little  hot  water,  add  3  large  tin 
cups  flour  sifted.  Drop  same  as  drop  cakes  and 
bake  in  quick  oven.  N.  A.  Gobrecht, 

Altoona. 

FRENCH  CRACKERS. 

2  cups  sugar,  \  cup  butter,  2  eggs,  1  teaspoonful 
baking  powder,  2  big  cups  flour;  roll  very  thin. 

Mrs.  H.  D.  Little. 

FRENCH  CRACKERS. 

1  Ib.  of  sugar  and  6  oz.  of  butter,  creamed,  yolks 
of  5  eggs,  J  Ib.  of  flour,  1  teaspoonful  of  soda.  Put 
egg,  cinnamon,  and  sugar  on  top. 

Agnes  Strickler. 


SAND  TARTS. 

1  Ib.  sugar,  3  eggs,  J  cup  butter,  1  cup  flour,  roll 
thin  and  sprinkle  on  top  with  sugar  and  cinnamon 
after  dampening  with  yellow  of  egg. 

Mrs.  E.  P.  Kuhn. 


SAND  TARTS. 

1  Ib.  sugar,  J  Ib.  butter,  1  Ib.  flour,  3  eggs,  cream 
butter  and  sugar,  then  add  beaten  eggs,  then  flour 
Roll  very  thin,  wash  with  yolks  of  eggs  on  top  of 
tarts,  sprinkle  with  cinnamon  and  granulated  sugar. 

Mrs.  W.  S.  Alleman. 


SAND  TARTS. 

1  cup  of  butter,  2  cups  of  sugar,  3  cups  of  flour, 
1  egg  beaten  whole,  |  teaspoonful  soda,  mixed  dry 
with  flour.  Roll  thin,  put  egg,  cinnamon  and  sugar 
on  top,  and  bake  in  a  quick  oven. 

Mrs.  Wm.  Stair. 


HANOVER  COOK  BOOK.  203 

SCOTCH  SCONES. 

Cream  1  generous  tablespoonful  of  butter,  add 
1  qt.  of  sifted  flour  into  which  2  heaping  teaspoonfuls 
of  baking  powder  and  a  little  salt  have  been  well 
mixed.  Thin  with  sweet  milk,  about  1  pt.,  beating 
well  with  eggwhip.  Drop  in  small  quantities 
and  fai  apart  on  greased  sheets.  Bake  in  rather 
quick  oven.  If  not  sufficiently  browned  when  done 
place  under  gas  broiler  for  a  quarter  of  a  minute. 
Eat  while  hot  and  serve  in  place  of  biscuits. 

Mrs.  John  C.  Bowman. 

JUMBLES. 

1  Ib.  sugar,  f  Ib.  butter,  1J  Ib.  flour,  4  eggs,  J  gill 
rose  water,  Beat  eggs  very  light.  Use  mace  or 
nutmeg.  Bake  in  slow  oven. 

Mrs.  H.  M.  Stokes. 

CARAWAY  JUMBLES. 

One-half  Ib.  butter,  1  Ib.  sugar,  1  gill  of  grape 
juice,  1  tablespoonful  caraway  seed,  flour  to  make 
a  soft  dough. 

M.  V.  K. 

COCOANUT  JUMBLES. 

i  Ib.  butter,  1  Ib.  cocoanut,  3  eggs,  1  Ib.  sugar 
as  much  flour  as  will  make  a  soft  dough.    Drop  on 
cake  sheets  and  bake  in  a  moderate  oven. 

M.  V.  K. 

COCOANUT  JUMBLES. 

One-half  Ib.  butter,  1  Ib.  sugar,  6  eggs,  1  Ib.  flour, 
1  cocoanut.  Cream  the  butter  well,  add  the  sugar, 
cream  a^in,  then  add  the  eggs.  Stir  in  flour,  then 
grated  cocoanut  last.  Sift  small  tea,spoonful  baking 
powder  in  flour. 

Mrs.  D.  F.  Schaeffer, 
Frederick  Co.,  Md. 


204  HANOVER  COOK  BOOK. 

COCOANUT  SQUARES. 

2J  cups  granulated  sugar,  1  r>up  cream,  butter 
size  of  an  egg.  Boil  20  minutes,  add  1  teaspoonful 
of*  vanilla,  1  cup  of  shredded  cooanut.  Beat  well 
and  pour  in  a  buttered  pan.  Cut  in  squares  before 
cool.  Mary  Busman. 

COCOANUT  CRACKERS. 

l\  Ibs.  flour,  1  Ib.  brown  sugar,  3  oz.  butter  melted, 
|  pt.  baking  molasses,  J  teaspoonful  soda,  1  cocoa- 
nut  grated.  Roll  thin.  Mrs.  L.  B.  Sprenkle. 

COCOANUT  CAKES. 

One-fourth  Ib.  butter,  1  Ib.  sugar,  1  Ib.  flour, 
1  grated  cocoanut,  4  eggs,  1  teaspoonful  soda,  pinch 
cream  tartar.  Mrs.  H.  A.  Smith. 

COCOANUT  COOKIES. 

2  pts.  flour,  into  that  rub  1  teaspoonful  cream 
tartar,  1J  cups  sugar,  f  cup  butter,  2  eggs,  1  cup 
thick  milk  or  cream,  1  large  teaspoonful  soda,  2 
packages  shredded  cocoanut,  flavor  to  taste. 

Mrs.  J.  H.  Brough. 

KISSES. 

Whites  of  3  eggs,  |  Ib.  sugar,  beat  very  stiff.  Drop 
on  buttereo  paper,  bake  40  minutes.  |  Ib.  nuts  may 
be  added  last.  Have  platter,  eggs  and  sugar  very 
cold.  Mrs.  J.  H.  Fleming. 

WALNUT  KISSES. 

One-half  Ib.  kernels,  1  Ib.  pulverized  sugar,  whites 
of  4  eggs.  Beat  J  hour.  Harriet  S.  Hoke. 

KISSES. 

1  Ib.  of  granulated  sugar,  whites  of  3  eggs,  beat 
until  it  stands  alone.  Can  divide  the  dough  and  put 


HANOVER  COOK  BOOK.  205 

different  flavors  in  or  different  kinds  of  nuts.    Bake 
on  greased  paper.  S.  Spangler. 

KISSES. 

1  Ib.  granulated  sugar,  throw  whites  of  6  eggs  in 
bowl  on  sugar,  add  pinch  salt;  beat  together  with  a 
spoon  f  hour  until  a  drop  stands  up.    Then  add  4 
tablespoonfuls  of  sifted  cornstarch  and  vanilla  to 
taste.    Grease  flat  tins  with  butter.    Drop  from  tea- 
spoon and  bake  in  slow  oven  15  minutes. 

Mrs.  H.  M.  Rudisill. 

DROP  CAKE. 

3  eggs,  2  cups  sugar,  1  cup  rich  sour  cream,  if 
not  possible  to  get  it  rich,  add  2  tablespoonfuls 
butter,  \  teaspoonful  soda,  \  teaspoonful  salt,  grated 
nutmeg  to  flavor.  Stir  in  slowly  sufficient  flour  to 
make  thick  batter,  about  the  consistency  of  pound 
cake.  Bake  in  buttered  muffin  pans  in  hot  oven. 

Mrs.  W.  B.  Allewelt. 

DROP  CAKE. 

3  cupfuls  of  sugar,  1  cupful  of  butter,  1  cupful 
of  sour  milk,  4  eggs,  1  teaspoonful  of  soda,  1  tea- 
spoonful  of  cream  of  tartar,  a  little  nutmeg.  Flour 
enough  to  drop  easily  from  spoon. 

Mrs.  D.  D.  Ehrhart. 

SUGAR  CAKES. 

2  eggs,  2  cups  of  sugar,  1  cup  of  butter,  1  cup  of 
thick  milk,   1  teaspoonful  of  soda,  \  teaspoonful 
cream  tartar;  flour  to  roll.        Mrs.  W.  H.  Sheffer. 

SUGAR  CAKES. 

Beat  1  Ib.  of  sugar  and  3  eggs  together,  then  \  cup 
of  butter  and  1  cup  of  sour  cream  with  enough  flour 
to  stiffen.  A  half  teaspoonful  of  soda  with  the 
cream.  Flavor  with  lemon.  Mix  with  a  knife. 

Miss  Emma  Dellone. 


206  HANOVER  COOK  BOOK. 

ONE  EGG  SU3AR  C 


1  Ib.  sugar,  1  egg,  1  cup  sweet  milk,  1  cup  butter, 
1   teaspoonful   cream   tartar,   \   teaspoonful   soda, 
sprinkle  sugar  over  top  and  roll. 

Mrs.  L.  B.  Sprenkle. 

SUGAR  COOKIES. 

2  cups  of  sugar,  1  cup  of  butter,  1  cup  of  good 
sour  cream,  2  eggs,  4  cups  of  sifted  flour,  1  teaspoon- 
ful of  soda.    The  dough  will  seem  soft,  but  the  softer 
you  can  roll  it  the  better  the  cakes  are. 

Mrs.  0.  T.  Everhart. 

DROP  S'JGAR  COOKIES. 

1  cup  sour  milk,  2  cups  granulated  sugar,  1  egg, 
1  teaspoonful  soda  in  flour,  flour  enough  to  make  a 
stiff  dough,  1  cup  melted  butter.     Beat  egg  and 
sugar  well.    Add  milk  and  flour  alternately.    Then 
melted  butter.     Drop  with  teaspoon  on  greased 
pan.    Nuts  or  raisins  can  be  put  on  top. 

Mrs.  F.  C.  Eckert. 

COOKIES. 

2  cups  of  sugar,  2  eggs,  \  cup  sour  milk,  1  cup 
sour  cream,  1  cup  of  lard  and  butter,  1  teaspoonful 
of  soda.    Add  flour  to  roll.  Mrs.  L.  A.  W. 

BACHELOR  BUTTONS. 

10  oz.  flour,  10  oz.  sugar,  J  Ib.  butter,  2  eggs. 
Mix  butter  and  flour  together,  then  add  sugar  and 
eggs,  well  beaten.  Make  small  balls,  roll  them  in 
granulated  sugar,  and  flatten  then  a  little,  and  bake 
on  a  well  greased  tin.  Mrs.  D.  F.  Stair. 

BACHELOR'S  BUTTONS. 

Put  6  oz.  butter  in  15  oz.  flour.  Add  15  oz.  white 
sugar.  Beat  3  eggs  with  half  the  sugar,  and  mix 


HANOVER  COOK  BOOK.  207 

together.  Add  vanilla  flavor  to  suit  the  taste.  Roll 
as  large  as  shell  barks,  sprinkle  with  sugar,  place 
in  buttered  tins;  bake  lightly. 

Mrs.  Luther  Haverstick. 

GRAHAM  CRACKERS. 

2  cups  graham  flom ,  2  cups  white  flour,  1  Ib.  brown 
sugar,  \  clip  butter,  1  small  tea  spoonful  soda  in  i 
cup  hot  water,  1  cup  chopped  raisins. 

Mrs.  Harry  Schriver. 

CRACKERS  WITH  NUTS. 

2  cups  of  sugar,  \  cup  sweet  milk,  \  cup  shorten- 
ing, 2  eggs,  |  teaspoonful  of  soda,  1  teaspoonful 
crea  n  taitar,  1  cup  of  nuts. 

Mrs.  H.  W.  Swartz, 
New  Oxford,  Pa. 


PEACH  KERNEL  CAKES. 

1  Ib.  sugar,  4  eggs,  1  cup  kernels,  1  Ib.  flour, 
sprinkle  with  sugar  before  rolling  out. 

Mrs.  M.  0.  Smith. 


MARSHMALLOW  A'ND  BUTTER  THINS. 

Spread  butter  thins  with  butter  and  put  a  marsh- 
mallow  on  each.  Place  in  a  slow  oven  for  a  very 
few  minutes  and  let  brown.  Serve  hot  at  once  or 
the  marshmallows  will  fall. 

Miss  Emily  L.  Young. 


NUT  CAKES. 

1  Ib.  granulated  sugar,  1  Ib.  nuts,  6  eggs,  2  cups 
flour.  Beat  whites  separately,  yolks  and  sugar  put 
together,  add  flour,  nuts  last. 

Mrs.  W.  F.  Kintzing. 


208      HANOVER  COOK  BOOK. 

NUT  CAKES. 

Whites  of  6  eggs,  1  Ib.  pulverized  sugar,  1  Ib.  nuts, 
1  tablespoonful  cornstarch.  Bake  in  slow  oven. 

Mrs.  Warren  Hafer. 

HERMITS. 

1|  cups  sugar,  2  eggs,  i  cup  butter,  3  cups  flour, 
|  cup  milk,  J  cup  warm  water,  1  teaspoonful  soda, 
1  teaspoonful  each  cinnamon,  cloves,  nutmeg,  1 
Ib.  seedless  raisins.  Boil  raisins  20  minutes,  drain 
and  mix  with  the  dough. 

Mrs.  Jos.  R.  Kump. 

BRIDE  CAKES. 

1  Ib.  of  sugar,  1  Ib.  flour,  5  eggs,  1  teaspoonful 
soda.  Mrs.  C.  Anthony. 

CHOCOLATE  CAKES. 

1  Ib.  sugar,  whites  of  5  eggs,  J  cake  chocolate 
1  cup  flour.  Mrs.  C.  Anthony. 

PEPPERNUTS. 

1J  Ibs.  sugar,  1  Ib.  butter,  6  eggs,  1  cup  sweet 
milk,  2  teaspoonfuls  baking  powder,  enough  flour 
to  roll.  Mrs.  David  S.  Tanger. 

LADIES'  FINGERS. 

1  cup  of  sugar,  \  cup  of  butter,  beaten  together, 
1  egg,  \  cup  of  milk,  1  pt.  of  flour,  1  teaspoonful  of 
cream  of  tartar,  \  teaspoonful  of  soda,  li  teaspoon- 
fuls vanilla.  Cut  in  strips,  roll  in  sugar  and  bake  in 
quick  oven.  Nora  Michael. 

BUTTER  CAKES. 

3  eggs  well  beaten,  f  Ib.  of  sugar,  white,  J  Ib. 
butter,  1J  Ibs.  flour,  1  teaspoonful  vanilla,  2  tea- 
spoonfuls  baking  powder.  Make  up  in  the  evening, 
roll  out  and  bake  the  next  morning. 


HANOVER  COOK  BOOK.      209 
ALMOND  CRACKERS. 

One-half  cup  butter,  1  cup  powdered  sugar,  J  cup 
of  sweet  milk,  2  cups  flour.  Mix  butter  and  sugar 
to  a  cream,  pour  in  the  milk  slowly,  then  add  flour. 
With  palm  of  hand  pat  out  the  mixture  on  buttered 
tins  as  thin  as  possible,  cover  with  blanched  almonds 
finely  chopped.  Mrs.  Clinton  J.  Gitt. 

SUGAR  WAFERS. 

1  cup  sugar,  1  cup  butter,  J  cup  sour  cream,  2 
eggs,  1  teaspoonful  soda,  dissolved  in  a  little  of  the 
cream,  2  teaspoonfuls  cream  of  tartar  in  enough  flour 
to  stiffen,  1  teaspoonful  vanilla.  Roll  into  thin 
sheets,  sprinkle  with  sugar,  cut  in  small  cakes  and 
bake  in  moderate  oven.  Mrs.  Naill. 


EMMA  CAKES. 

1  Ib.  flour,  1  Ib.  sugar,  three-eighth  Ib.  butter,  3 
eggs,  2  teaspoonfuls  baking  powder.  Cut  round, 
wash  with  yolks  of  egg  and  sprinkle  with  sugar  and 
cinnamon.  Miss  Emily  L.  Young. 

LEMON  CRACKERS. 

1  cup  of  butter  and  2  cups  of  sugar  beaten  to  a 
cream,  2  eggs  beaten  separately,  1  teaspoonful  of 
soda,  dissolved  in  2  tablespoonfuls  of  sour  milk, 
the  grated  peel  and  juice  of  a  lemon  or  lemon  ex- 
tract, flour  enough  to  roll. 

Mrs.  Wm.  Stair. 


OATMEAL  CRACKERS. 

2  cups  brown  sugar,  J  cup  butter,  J  cup  hot  water, 
2  cups  oatmeal,  scant  teaspoonful  soda  in  part  of 
the  water,  flour  to  make  them  very  stiff.  Roll  very 
thin.  Mrs.  Geo.  Grove.  ' 


210      HANOVER  COOK  BOOK. 
ROLLED  OATS  WAFERS. 

1  Ib.  of  brown  sugar,  2  cups  of  rolled  oats,  1  cup  of 
hot  water,  1  cup  of  melted  lard,  1  teaspoonful  of 
soda.  Mix  all  together,  add  enough  flour  to  roll 
thin,  and  bake  in  a  moderate  oven. 

Mrs.  Jacob  Trone. 

OAT  FLAKE  MACCAROONS. 

3  cups  oat  flake,  2  cups  granulated  sugar,  2  cups 
flour,  1  cup  butter,  2  cups  raisins,  1  cup  black  wal- 
nuts, 2  eggs,  1  tablespoonful  vanilla,  1  teaspoonful 
soda  sifted  in  flour.  Mix  butter  and  sugar  together 
at  noon,  at  supper  time  add  eggs  and  beat  light,  then 
add  all  the  rest  and  mix  thoroughly.  Set  in  cool 
place  until  next  morning,  then  make  into  little  balls 
size  of  hickory  nut,  and  place  far  apart  on  bake  pan. 
Bake  in  slow  oven;  watch  carefully. 

Mrs.  Paul  Hoke. 

ROLLED  OATS  COOKIES. 

One-half  cup  butter,  1  scant  cup  sugar,  1  egg, 
1J  teaspoonfuls  baking  powder,  1  teaspoonful  vanil- 
la, 2  teacups  rolled  oats.  Mix  butter  and  sugar  well, 
add  egg  beaten  light.  Mix  baking  powder  with  large 
teaspoonful  of  flour,  add  to  rolled  oats  and  then  to 
tlie  other  mixture.  Roll  the  sizte  of  a  hickory  nut 
and  bake.  Mrs.  R.  L.  Ehrhart. 

MRS.  MICHAEL  ETZLER'S  GINGER  CAKES 

One-half  cup  of  sugar,  1  cup  molasses,  %  cup 
butter,  1  teaspoonful  of  cinnamon,  1  teaspoonful  of 
gingjer,  f  teaspoonful  of  cloves,  2  even  teaspoonfuls 
of  soda  in  a  cup  of  hot  wat£r,  2J  cups  of  flour,  2  well 
beaten  eggs.  Bake  in  muffin  rings  in  a  quick  oven. 

GINGER  DROPS. 

1  cup  melted  lard,  1  cup  of  baking  molasses,  1  cup 
brown  sugar,  3  eggs,  1  tablespoonful  ginger,  cinna- 


HANOVER  COOK  BOOK.  211 

mon,  a  little  powdered  clove  and  allspice,  1  tea- 
spoonful  soda  dissolved  in  1  cup  of  hot  water,  2 
cups  of  flour.  Bake  in  muffin  pans. 

Miss  Emily  L.  Young. 

DROP  GINGER  CAKES. 

1  pt.  N.  0.  molasses,  1  cup  brown  sugar,  1  large 
cup  of  lard  beaten  very  light,  1  cup  thick  milk,  2 
whole  eggs,  4|  or  5  cups  flour,  1  teaspoonful  ginger, 
and  cinnamon,  1  tablespoonful  soda.  Bake  in 
quick  oven.  Mrs.  J.  H.  Mackleduff. 

GRANDMA'S  MOLASSES  CAKES. 

1  egg,  1  cup  molasses,  1  cup  lard,  J  cup  thick  milk 
or  coffee,  spice  to  taste,  J  cup  brown  sugar,  1  tea- 
spoonful  aods,  1  pt.  flour,  1  cup  raisins  rubbed  in 
flour.  Mix  in  order  given.  Bake  ii  slow  oven. 

Mrs.  H.  M.  Rudisill. 

MOLASSES  CAKES. 

1  qt.  molasses,  1  cup  sour  cream,  1  cup  lard,  1 
tabjespopnfiul  spda,  1  teaspoQnjful  cre\am  tartar, 
1  tablespoonful  ginger,  10  cups  flour. 

Mrs.  H.  B.  Baer. 

DROP  GINGER  CAKES. 

1  pt.  of  baking  molasses,  1  cup  of  lard,  J  cup  of 
brown  sugar,  1  teaspoonful  of  ginger,  \  teaspoonful 
of  cloves,  1  cup  of  thick  milk,  1  small  teaspoonful 
of  soda,  \\  lbs»  of  flour.  Mix  all  together. 

Agnes  Strickler. 

DROP  GINGER  CAKES. 

1  pt.  molasses,  \  Ib.  brown  sugar,  1  cup  thick  milk,, 
1  cup  lard,  2  eggs,  1  tablespoonful  ginger,  1  table- 
spoonful  cinnamon,  1  level  tablespoonful  soda,  \\ 
Ibs.  flour. 

Mrs.  Paul  Winebrenner. 


212  HANOVER  COOK  BOOK. 

GINGER  SNAPS. 

1  cup  of  baking  molasses,  £  cup  of  sugar,  %  cup  of 
butter  and  lard,  \  teaspoonful  of  soda,  cinnamon, 
cloves  and  ginger,  flour  enough  to  roll. 

Mrs.  W.  S.  Hoffman. 

GINGER  SNAPS. 

1  cup  New  Orleans  molasses,  1  cup  butter,  1  cup 
sugar.  Place  on  the  stove  and  let  it  come  to  a  boil 
then  take  off  immediately  and  add  2  teaspoonfuls 
ginger,  1  teaspoonful  soda,  flour  enough  to  roll  thin, 
and  bake  quickly.  Mrs.  F.  C.  Zinn. 

GINGER  SNAPS. 

2\  Ibs.  of  flour,  f  Ib.  of  lard,  f  Ib.  of  brown  sugar, 
1  pt.  baking  molasses,  1  tablespoonful  soda,  1  table- 
spoonful  of  ginger,  cinnamon  and  cloves,  J  teaspoon- 
ful of  black  pepper.  Mrs.  C.  S.  Shirk. 

AUNT  SUSAN  HAUER'S  GINGER  NUTS. 

1  pt.  molasses,  1  Ib.  of  brown  sugar,  \  Ib.  of  butter, 
as  much  grated  orange  peel  as  is  agreeable  to  taste, 
1^  tablespoonfuls  of  ginger,  1  of  cinnamon,  1  of  all- 
spice, flour  enough  to  make  stiff  enough  to  handle, 
roll  thin.  Excellent. 

GINGER  CRACKERS. 

One-half  pint  lard,  |  Ib.  brown  sugar,  1  pt.  mo- 
lasses, 1  teaspoonf  il  soda,  1  tablespoonful  of  cloves, 
1  tablespoonful  ginger,  and  a  little  salt,  make  very 
stift.  roll  t  in.  Mrs.  David  S.  Tanger. 

GINGER  CRACKERS. 

1  pint  baking  molasses,  1  cup  brown  sugar,  1  cup 
melted  lard,  J  teaspoonf  1  ginger,  flour  enough  to 
stiffen.  Roll  out  thin. 

Mrs.  Mary  Yost. 


HANOVE  I  COOK  BOOK.  213 

GINGER  CRACKERS. 

1  Ib.  sugar,  1  Ib.  butter,  1  qt.  molasses,  4  Ibs. 
flour,  2  oz.  of  ginger.  Miss  A.  Kate  Shriver. 

FAIRY  GINGER  BREAD. 

1  cup  of  butter,  1  cup  of  thick  milk,  2  cups  of 
sugar,  4  cups  of  flour,  1  teaspoonful  >f  ginger,  J 
teaspoonful  3f  soda.  Mix  all  toget  ler,  spread  on 
cake  tins  very  thin,  bake  in  quick  oven.  Before 
baking  score  with  knife  very  lightly,  in  order  to 
break  into  squares.  Mrs.  Kate  W.  Himes. 

GINGER  BREAD. 

1  cup  of  white  sugar,  1  cup  of  molasses,  1  cup  of 
thick  milk,  3  cups  of  flour,  f  cup  of  lard,  3  eggs,  1 
teaspoonful  of  ginger,  1  teaspoonful  of  soda,  \  tea- 
spoonful  of  cloves.  Mrs.  Wertz. 

SOFT  GINGER  BREAD. 

1  cup  N.  0.  molasses,  2  teaspoonfuls  soda,  1  cup 
granulated  sugar,  2  eggs,  \  cup  melted  lard,  1  cup 
thick  milk,  3  cups  flour,  1  teaspoonful  cinnamon  and 
ginger,  \  teaspoonful  cloves. 

Mrs.  Clara  Moul, 

York,  Pa. 
BEST  GINGER  BREAD. 

One-fourth  cup  of  baking  molasses,  fill  cup  up 
with  white  sugar,  1  cup  of  sour  cream,  2  cups  of  flour, 
1  egg,  1  teaspoonful  of  ginger,  1  teaspoonful  soda. 

Mrs.  M.  D.  Feiser, 
New  Oxford,  Pa. 

SOFT  GINGER  BREAD. 

2  cups  flour,  1  cup  molasses,  \  cup  brown  sugar, 
\  cup  sweet  milk,  \  cup  butter  or  lard,  2  eggs,  1 
teaspoonful  of  soda  in  a  tablespoonful  of  thick  milk. 
Cinnamon  and  ginger  to  taste.  Mrs.  Chas.  Detone. 


214  HANOVER  COOK  BOOK. 

GINGER  BREAD. 

\  cup  brown  sugar,  \  cup  butter  or  lard,  1  cup 
molasses,  3  cups  flour,  spice  to  taste,  2  eggs.  Mix 
well,  then  stir  2  teaspoonfuls  of  soda  in  1  cup  of 
boiling  water.  Stir  in  the  water  and  bake  in  quick 
oven.  Mrs.  A.  Sourber. 

GINGER  BREAD. 

Pour  1  cup  of  boiling  water  over  \  cup  of  butter; 
when  the  butter  melts  add  1  cup  of  molasses,  \ 
cup  brown  sugar,  then  stir  in  1  level  tablespoonful 
of  soda  dissolved  in  1  tablespoonful  of  vinegar.  Add 
quickly  2|  cups  of  flour.  Add  1  teaspoonful  each 
of  ginger,  and  cinnamon,  and  a  little  grated  nutmeg, 
and  cloves.  Beat  batter  well  before  putting  in 
shallow  pans  to  bake.  This  makes  a  nice  hearty 
dessert  to  eat  either  with  whipped  cream  or  a  pud- 
ding sauce.  Mrs.  Samuel  Basehoar. 

GINGER  BREAD. 

\  cup  brown  sugar,  1  cup  baking  molasses,  \  cup 
lard,  a  little  salt,  1  egg,  (beaten  separately),  2J  cups 
flour,  2  level  teaspoonfuls  soda  dissolved  in  cup  o 
hot  water,  \  teaspoonful  cloves,  1  teaspoonful  cin- 
namon, and  1  of  ginger.  ' 

Mrs.  F.  G.  Eckert. 

GINGER  CAKE. 

1  cup  brown  sugar,  1  cup  molasses,  3  eggs,  1  cup 
butter  or  lard,  1  cup  hot  water,  1  tablespoonful  soda, 
1  tablespoonful  ginger,  4  cups  flour.  A<  d  water 
last.  Mrs.  Wm.  J.  Young. 

COLONIAL  GINGER  BREAD. 

1  cupful  of  New  Orleans  molasses,  placed  in  mixing 
bowl  with  \  cup  butter,  \  cupful  of  sugar.  Over 
this  pour  1  cup  of  boiling  water  in  which  a  level 
dessert  spoonful  of  soda  has  been  dissolved.  Stir 


HANOVER  COOK  BOOK.  215 

well  and  let  cool,  then  add  a  cup  of  chopped  wal- 
nuts, also  1  cup  of  chopped  raisins,  a  teaspoonful 
each  of  ginger  and  cinnamon,  2£  cupfuls  of  flour, 
and  lastly  2  well  beaten  eggs.  Bake  in  a  shallow 
pan,  serve  warm. 

Mrs.  William  Fritz, 
Dover,  N.  J. 

HOT  GINGER  BREAD. 

3  eggs,  1  cup  sugar,  1  cup  lard,  1  cup  baking  molas- 
ses, 4  cups  flour,  1  cup  boiling  water,  1  teaspoonful 
soda,  1  teaspoonful  each  of  ginger,  cinnamyi,  a  1 1 
allspice.  Bake  in  moderate  oven. 

Mrs.  E.  E.  Henderson. 

•  KITTY'S  GINGER  BREAD. 

\  cup  sugar,  \  cup  molasses,  one- third  cup  lard, 
1  egg,  \  cup  raisins,  f  cup  sour  milk,  2  cups  flour' 
1  teaspoonful  salt,  \  teaspoonful  each  of  ginger, 
allspice  and  cloves.  Mix  sugar,  molasses,  lard  and 
egg.  Sift  flour,  soda,  spices.  Add  milk.  Put  all 
together  and  beat  fine.  Try  it. 

Mrs.  Harry  Beard. 


216  HANOVER  COOK  BOOK. 


Canning 


CANNING  FRUIT. 

Prepare  fruit  or  berries,  place  in  jars  and  seal. 
Boil  sweet  syrup  and  pour  over  fruit  in  jars,  then 
place  jars  into  wash  boiler;  pour  boiling  water  over 
jars,  let  stand  until  cold. 

TO  CAN  SMALL  FRUITS. 

Have  a  granite  kettle  with  2  or  3  inches  of  boiling 
water  on  the  stove.  Put  the  rubber  ring  and  jar 
cover  on  the  stove  until  wanted.  Warm  the  glass 
jar,  then  roll  it  in  the  kettle  until  hot  as  can  be, 
then  set  it  upright,  leaving  a  little^  water  in  the 
bottom.  Drop  the  berries  into  the  jar,  and  when 
full,  take  a  small  dipper  and  fill  the  jar  with  water 
from  the  kettle,  allowing  it  to  overflow  several  times. 
Adjust  rubber  and  cover  quickly,  lift  the  jar  out  on 
a  wet  cloth  and  finish  the  screwing  up  process.  Add 
boiling  water  to  the  kettle  and  proceed  with  next 
jar.  Mrs.  Clayton  Hollinger. 

HOW  TO  CAN  BEANS. 

Wash  and  string  beans,  pack  into  jars  and  cover 
with  cold  water  in  which  a  teaspoonful  of  salt  has 
been  dissolved,  seal,  and  when  you  have  filled  enough 
jars,  place  a  wash  boiler  on  stove,  first  placing  a  thin 
board  or  cloth  upon  bottom  of  boiler  so  that  jars 
will  not  touch  the  bottom  of  boiler,  nor  each  other. 
Put  in  water  enough  to  just  cover  top  of  jars,  put 
lid  on  boiler  and  boil  steadily  for  4  hours. 


HANOVER  COOK  BOOK.      217 
CANNED  CORN. 

4  qts.  corn,  1  scant  pint  of  coarse  salt,  1  qt.  water. 
Dissolve  salt  in  water,  boil  the  corn  15  minutes, 
and  put  in  glass  jars.  Add  a  little  sugar.  Before 
using  it  soak  it  in  cold  water  and  when  soaked 
dress  as  fresh  corn.  Mrs.  A.  Sourber. 

HOW  TO  CAN  RHUBARB. 

Cut  rhubarb  in  small  pieces,  cover  with  water, 
let  come  to  a  boil,  put  in  jars  and  seal. 

.Lydia  Kehr. 

TO  CAN  RHUBARB  WITHOUT  HEATING. 

Cut  rhubarb  in  small  nieces,  pack  in  jars,  cover 
with  rain  water,  and  seal. 

Lydia  Kehr. 

CANNED  PINEAPPL  ]. 

Pare  pineapple,  shred  with  silver  fork.  To  1  Ib. 
of  fruit,  add  J  Ib.  sugar,  mix  well,  let  stand  from 
6  to  12  hours.  Heat  to  the  boiling  point,  seal  air 
tight. 

Mrs.  J.  H.  Fleming. 


218  HANOVER  COOK  BOOK. 


Preserving 


FRUIT  JELLY. 

f  Fruit  should  be  cut  and  covered  with  water  then 
simmered  until  tender  before  turning  into  jelly  bags. 
The  bags  may  be  unbleached  muslin  or  two  thick- 
nesses of  cheese  cloth.  .Allow  juice  to  drip.  Use 
equal  parts  of  sugar  and  drained  fruit  juice.  Boil 
20  minutes;  pour  into  tumblers. 

BERRY  JELLY. 

Mash  and  beat  berries  until  the  juice  runs  readily, 
then  strain  through  bags  of  unbleached  muslin,  or 
two  thicknesses  of  cheese  cloth,  and  let  drip.  Now 
follow  the  formula  for  fruit  jelly. 

AMBER  MARMALADE. 

Shave  very  thin  1  orange,  1  lemon  and  1  grape- 
fruit, rejecting  nothing  but  seeds  and  cores.  Measure 
the  fruit  and  add  to  it  twice \ the  quantity  of  water. 
Let  it  stand  in  an  earthen  dijsh  over  night  and  the 
next  morning  boil  for  10  minutes  only.  Let  stand 
another  night,  and  the  second  morning  add  pint  for 
pint  of  sugar  and  boil  steadily  until  it  jellies.  This 
is  supposed  to  make  12  glasses,  but  that  depends 
of  course,  on  the  size  of  the  fruit.  Stir  as  little  as 
possible  during  the  two  hours  or  more  of  cooking 
required.  When  finished  it  should  be  a  clear,  pale 
amber  jelly,  with  strips  of  fruit  well  defined  in  it. 

Mrs.  C.  P.  Walcot; 


HANOVER  COOK  BOOK.  219 

STRAWBERRY  PRESERVES. 

Cap  the  berries  and  look  them  over.  Allow  1  Ib. 
of  sugar  for  each  pound  of  berries.  Put  berries  and 
sugar  into  aluminum  or  granite  preserving  kettle, 
set  over  slow  fire  until  sugar  is  dissolved,  shaking 
occasionally  to  keep  sugar  from  sticking  to  bottom 
of  kettle.  After  the  juice  is  drawn,  boil  until  thick 
as  honey. 

STRAWBERRY  HONEY. 

3  cups  of  sugar,  1  cup  of  water,  boil  ten  minutes. 
Add  f  of  a  cup  of  mashed  berries  and  a  lump  of 
alum  the  size  of  a  pea.  Boil  five  minutes,  then  put 
in  glasses.  Delicious  with  hot  cakes  or  served  over 
ice  cream.  Mrs.  H.  D.  Becker. 

PRESERVED  CITRON. 

Pare,  core  and  cut  the  melon  in  small  squares 
To  every  6  Ibs.  melon,  6  Ibs.  white  sugar,  and  the 
juice  and  rind  of  4  lemons,  J  Ib.  of  green  ginger. 
Put  fruit  into  a  kettle  and  cover  with  water  and  some 
peach  leaves.  Boil  \  hr.  or  until  clear.  Put  into 
cold  water  few  hrs.,  tie  ginger  in  a  cloth,  and  boil  in 
3  pts.  water  till  the  water  is  highly  flavored,  then 
remove  ginger,  dissolve  sugar  in  ginger  water,  add 
lemon  rind,  boil  and  skim,  aid  citron  and  juice; 
boil  until  clear.  Mrs.  A.  C.  Matthews. 

CHERRY  HONEY. 

2  cups  of  ground  sour  cherries,  2  cups  of  sugar,  water 
enough  to  dissolve  the  sugar.  Put  sugar  and  water 
on  to  boil  until  it  spins  a  thread  when  a  small  drop 
falls  from  the  spoon.  Then  put  the  cherries  in  and 
boil  6  or  7  minutes.  Mrs.  Charles  E.  Royer. 

Westminster,  Md. 

CHERRY  HONEY. 

Grind  one  pint  of  sour  cherries,  add  two  pints  of 
sugar  and  a  it  of  alum.  Boil  fifteen  minutes. 


220  HANOVER  COOK  BOOK. 

Delicious  with  hot  cakes  or  served   over  ice- 
cream. Mrs.  H.  D.  Becker. 

CHERRY  HONEY. 

1  cup  of  ground  cherries,  2  cups  of  sugar.  Boil 
15  minutes.  Mrs.  C.  N.  Myers. 

SOUR  CHERRY  AND  PINEAPPLE  MARMA- 
LADE. 

Two  quarts  of  sour  cherries,  seed  and  put  through 
meat  grinder,  putting  a  bowl  under  grinder  to  catch 
juice.  Add  juice  to  fruit  just  ground. 

One  large  pineapple,  cut  into  slices  and  peeled. 
Put  through  grinder  and  have  bowl  to  catch  juice, 
as  with  cherries.  Put  juice  Sack  into  pineapple. 
Mix  in  the  proportion  of  f  of  a  cup  of  pineapple 
and  juice  to  one  cup  of  cherries  and  juice,  then  add 
sugar  equal  to  the  total  amount  of  mixed  fruit. 
Cook  until  thick.  Mrs.  J.  W.  Gitt. 

PINEAPPLE  HONEY. 

P  t  i  ito  kettle  3  Ibs.  granulated  sugar,  add  pint 
of  water.  Boil  that  for  \  hr.,  add  2  grated  pine- 
apples, boil  15  minutes  longer.  Add  piece  of  alum 
the  size  of  a  cherry  stone.  Mrs.  C.  S.  Shirk. 

PINEAPPLE   AND   STRAWBERRY   CON- 
SERVE. 

1  pineapple  cut  into  bits,  3  quarts  of  strawberries, 
3  Ibs.  of  sugar.  Cook  until  thick  enough  to  put  into 
jelly  glasses.  Mrs.  C.  P.  Wolcott. 

GREEN  GRAPE  CONSERVE— VERY  GOOD. 

3  pts.  granulated  sugar,  2  pts.  green  grapes,  seeded, 
1  pt.  seedless  raisijns,  2  oranges.  Grapes  must  be 
very  hard  to  be  easily  cut  in  half  and  seeds  removed. 
Wash  raisi'ns,  cover  with  warm  w&ter,  not  hot,  set 
on  back  of  stove  to  soften  a  little;  chop  orange  peel 


ANOVER  COOK  BOOK.  221 

very  ane,  chop  pulp  of  orange  separately.  Cover 
sugar  with  water,  and  add  orange  peel,  boil  until 
clear,  then  add  grapes  and  boil  thoroughly  for  5 
minutes,  add  raisins  and  orange  pulp,  and  boil  until 
it  is  of  the  right  consistei  cy,  not  quite  as  thick  as 
preserves.  Put  into  airtight  jars.  Do  not  stir  at 
any  time,  but  turn  gently  with  a  spoon,  so  that 
fruit  all  cooks  alike. 

Kr.te  W.  Himes. 

GRAPE  FRUIT  MARMALADE. 

One  grape  fruit,  1  orange  and  1  lemon.  Use  fresh, 
ji  icy  fruit,  take  out  seeds  and  core,  ut  do  not  peel. 
Cut  fruit  into  very  thin  slices.  Measure  and  add 
three  times  the  amount  of  water,  and  let  stand  over 
night  in  an  earthen  bowl.  Next  morning  boil  ten 
minutes.  Let  stand  another  night,  and  the  second 
morning  add  pint  for  pint  of  sugar.  Boil  until  it 
jellies,  skimming  frequently. 

Mrs.  Lulu  P.  Stover. 

QUINCE  CHIPS. 

Cut  fruit  into  chips,  cover  with  cold  water,  and 
boil  until  tender,  then  make  your  preserves,  using 
1  pint  of  the  chips,  1  pt.  of  juice  and  1  pt.  sugar. 

Mrs.  Clara  Moul, 
York,  Pa. 

QUINCE  HONEY. 

Take  1  nice  large  quince,  1  pt.  of  water,  with 
1  Ib.  of  sugar.  Grate  quince  on  fine  grater,  put  all 
together  in  a  preserving  kettle  and  boil  20  minutes. 

Mrs.  Susan  Livingston. 


QUINCE  HONEY. 

3  Ibs.  sugar,  2  qts.  of  water,  boil  35  minutes,  add 
1  pt.  of  grated  quince  and  boil  20  minutes. 

Mrs.  Haverstock. 


222      HANOVER  COOK  BOOK. 
RHUBARB  CONSERVE. 

3  Ibs.  rhubarb,  washed  and  cut  into  inch  lengths, 
3  Ibs.  sugar  (scant),  J  Ib.  English  walnut  meats,  J 
Ib.  raisins,  1  orange  ano  grated  riid,  juice  of  1  lemon. 

Boil  rhubarb,  sigar,  orange,  and  lemon  about 
half  a  i  hour.  Add  nuts  and  raisins  and  boil  from 
20  to  30  minutes  longer,  or  until  thick  enough  to 
put  in  glasses. 

Mrs.  C.  P.  Wolcott. 

JAMS. 

Jams  are  usually  made  with  small  fruit  or  with 
chopped  large  fruits;  they  are  cooked  with  an  equal 
weight  of  sugar  until  rich  and  thick,  then  put  into 
tumblers  or  jars  and  sealed. 

LEMONF  CHEESE. 

1  lemon,  3  eggs,  1J  cups  of  sugar,  lump  of  butter 
size  of  wal  ut.  Grate  the  lemon,  using  all  ut  tie 
tough  part.  Boil  all  together  to  a  smooth  paste. 

Mrs.  E.  R.  Barker. 

CORN  COB  SYRUP. 

Cut  into  small  pieces  12  large  red  cobs,  new  prefer- 
ed,  put  the  n  in  1  gal.  water  and  boil  down  to  half 
the  quantity;  strain  well,  and  to  the  liquic  add  2 
Ibs.  brown  sugar  and  4  Ibs.  white  sugar,  boil  this 
20  minutes.  Strain  into  bottles  while  warm,  and 
whe  cool,  cork  well  and  seal  with  parafine. 

Mrs.  M.  C.  W. 


HANOVER  COOK  BOOK.  223 


Ice  Cream,  Ices,  Etc. 


FROZEN  STRAWBERRIES. 

1  qt.  strawberries,  juice  of  2  lemons,  1  Ib.  sugar, 
1  qt.  water.  Add  sugar  and  lemon  juice  to  berries. 
Stand  this  aside  for  about  1  hr.,  then  mash  berries, 
add  water  and  stir  until  sugar  is  thoroughly  dis- 
solved. Freeze  slowly.  Mrs.  G.  L.  Terrasse. 


FROZEN  CUSTARD. 

1  qt.  of  milk,  4  eggs,  1  cup  of  sugar,  flavor  to  suit 
the  taste.  Let  milk  come  to  a  boil,  then  stir  in  the 
eggs  and  sugar,  let  boil  a  minute  longer,  then  let 
stand  until  cool,  and  freeze  as  ice  cream. 

Mrs.  Henry  Zouck. 


FROZEN  TOM  AND  JERRY. 

Beat  together  the  yolks  of  4  eggs  and  1  cupful  of 
powdered  sugar  until  light.  Add  1  pt.  of  milk, 
4  tablespoonfuls  of  flavoring,  the  whites  of  the  eggs 
beaten  to  a  stiff  froth,  and  freeze  at  once. 

Mary  L.  Slagle. 


PEACH  SHERBERT. 

1J  Ibs.  sugar,  1  qt.  water,  juice  of  1  lemon,  1  qt. 
peach  pulp  and  j  ice.    Freeze. 

Mrs.  Hugh  B.  Hostetter. 


224      HANOVER  COOK  BOOK. 
CURRANT  SHERBERT. 

1  pt.  currant  juice,  1J  pts.  water,  juice  of  1  lemon, 

1  pt.  sugar,  1  tablespoonful  gelatine  which  has  been 
soaked  in  cold  water,  and  dissolved  in  \  pt.  boiling 
water.    Mix  it  with  the  cold  water,  add  the  sugar, 
lemon  and  currant  juice,  then  freeze. 

Miss  Forney. 

LEMON  SHERBERT. 

Freeze  1  qt,  of  milk  and  1  cup  of  sugar.  When 
nearly  done  add  the  juice  of  two  lemons. 

Mrs.  C.  H.  Sebright. 

LEMON  SHERBERT. 

Heat  to  boiling  point  2  qts.  of  milk  and  cream, 

2  tablespoonfuls  of  cornstarch,  1  cup  of  sugar,  6 
lemons.    Take  rind  of  lemons  and  simmer  wiijth  pt. 
of  water,  3  cups  of  sugar.     Mix  all  together  and 
freeze.    Add  the  beaten  whites  of  2  eggs  when  partly 
frozen.  Mrs.  J.  A.  Melsheimer. 

LEMON  ICE. 

5  large  lemons,  the  rrhd  and  juice,  i  gal.  boiled 
water,  If  Ibs.  sugar,  Stir  well  together  and  strain 
When  cool  freeze.  After  it  has  started  to  freeze  add 
\  pt.  of  sweet  cream.  Mrs.  Geo.  H.  Grove. 

PINEAPPLE  WATER  ICE. 

Add  If  Ibs,  of  sugar  to  ]  qt.  of  water,  boi'l  rapidly 
for  5  minutes,  let  cool.  When  cold  add  the  juice  of 
2  lemons  and  1  qt.  of  grated  pineapple.  Mix,  turn 
into  a  freezer  and  freeze,  stirring  slowly.  If  canned 
or  preserved  pineapple  is  used,  allow  only  1  Ib.  of 
sugar.  Mrs.  D.  D.  Ehrhart. 

'CHERRY  MOUSSE. 

To  a  pint  of  double  cream,  add  3  tablespoonfuls  of 
confectioners  sugar,  a  cup  of  cherry  juice,  and  a 


HANOVER  COOK  BOOK.  225 

drop  or  two  of  almond  extract.  Chill  on  ice,  then 
whip  until  stiff.  Turn  in  a  mold,  cover  securely, 
and  bury  in  a  pan  of  ice  and  salt  for  2  hours.  Stra- 
berries  can  also  be  used.  A.  B.  C. 


PEACH  MOUSSE. 

Soak  1  teaspoonful  gelatine  in  cold  water,  dissolve 
over  hot  water.  Strain  this  into  the  sweetened 
pulp  of  1  doz.  peaches,  add  the  juice  of  half  a  lemon. 
Whip  1  pt.  of  cream  and  chill.  Stir  the  peach  mix- 
ture in  a  pan  of  ice  water  until  it  begins  to  thicken, 
fold  in  the  cream  and  pack  with  ice  and  salt. 

Mrs.  J.  C.  Carey. 


ICE  CREAM  (VANILLA) 

1  qt.  cream,  \  Ib.  sugar.  Heat  \  the  cream  and  all 
the  sugar  in  double  boiler.  Take  off  fire  and  strain. 
Stir  in  remainder  of  cream.  Add  vanilla  and  when 
cool  freeze.  Mrs.  C.  Stahr  Hamm. 

Kingsport,  Tenn. 


ICE  CREAM  (CHOCOLATE) 

1  qt.  cream,  2  oz.  chocolate,  J  teaspoonful  cin- 
namon, 1  tablespoonful  vanilla,  \  Ib.  sugar. 

Put  half  the  quantity  of  cream,  all  the  chocolate 
and  all  the  sugar  into  double  boiler.  Put  on  to 
boil.  Stii  and  beat  until  smooth.  Strain.  While 
hot  add  remainier  }f  cream  and  vanilla.  Cool  and 
freeze.  Mrs.  C.  Stahr  Hamm, 

Kingsport,  Term. 

MINT  ICE  CREAM. 

To  1  Ib.  old  fashioned  mint  sticks  take  1  qt.  of 
cream.  Soak  mint  in  1  pt.  of  milk  over  night.  In 
the  morning  pour  in  the  cream  nd  freeze. 

Mary  jinn. 


226      HANOVER  COOK  BOOK. 

STRAWBERRY  ICE  CREAM. 

1J  qts.  of  cream,  2  boxes  of  berries,  li  Ibs.  sugar. 
Press  berries  through  a  fruit  press,and  add  sugar 
when  thoroughly  dissolved,  add  cream  and  freeze, 

Harriet  A.  Hoke. 

BISQUE  ICE  CREAM. 

To  1  qt.  cream  take  1  cup  sugar  and  1  doz.  maca- 
roons. Take  1  pt.  of  the  cream  and  heat  to  boiling 
point.  Beat  sugar  and  1  egg  together,  and  add  to 
boiling  cream.  Set  aside  to  cool,  then  add  to  rest 
of  cream,  and  add  macaroons,  rolled,  add  one  wine 
glass  flavoring.  Freeze.  Mrs.  G.  D.  Gitt. 

CARAMEL  ICE  CREAM. 

1  generous  pt.  milk,  1  large  cup  of  white  sugar, 
%  scant  cup  of  flour.  Let  milk  come  to  boiling  point; 
stir  in  this  2  eggs,  sugar  and  flour  that  have  been 
beaten  very  light.  Stir  well  until  this  becomes  a 
rich  custard.  Put  a  small  cup  of  brown  sugar  into 
a  pan;  stir  all  the  while  until  it  becomes  liquid  and 
smokes.  Stir  this  into  custard,  which  has  been 
kept  hot.  Set  away  to  cool.  When  cold  add  1  qt. 
very  rich  cream;  strain  well  into  freezer,.  Flavor 
with  vanilla.  Mrs.  Duncan. 

Gettysburg,  Pa. 

ORANGE  SOUFFLE,  FROZEN. 

1  qt.  of  sweet  cream,  1  pt.  of  orange  juice,  yolks 
of  6  eggs,  |  box,  of  gelatine,  1  Ib.  of  granulated  sugar, 
Cover  the  gelatine  with  \  cup  of  cold  water;  let 
soak  1  hr.,  then  add  \  cup  of  boiling  water,  stir 
until  dissolved.  Mix  the  orange  juice  and  sugar  to- 
gether until  they  form  a  syrup,  beat  the  yolks  to  a 
cream;  whip  the  cream.  Mix  the  syrup  and  the  eggs 
in  a  tin  basin,  stand  the  basin  in  a  pan  of  very  cold 
water,  strain  the  gelatine  and  stir  it  until  it  begins 
to  thicken,  then  lightly  the  whipped  cream  turn  into 
an  ice  cream  freezer,  freeze  about  2  hrs.,  not  as  hard 


HANOVER  COOK  BOOK.  227 

as  ice  cream.    This  quantity  will  serve  10  people. 
Is  very  excellent  for  the  sick. 

Sallie  R.  Winebrenner. 

SALTED    OR    ROASTED    ALMONDS. 

1  Ib.  of  almonds,  remove  the  skins  by  plunging 
them  into  some  boiling  water.  After  mixing  with  a 
tablespoonful  of  melted  butter  and  1  of  salt,  put 
them  into  a  baking  pan  and  bake  15  min.,  or  until 
crisp,  stirring  often.  They  must  be  a  golden  brown 
when  done.  Peanuts  may  be  prepared  in  the  same 
manlier. 


228  HANOVER  COOK  BOOK. 


Penna  German  Dishes 


ONION  CAKE. 

Take  curd  and  mix  with  good  rich  milk  to  the 
consifetency  of  cottage  cheese.  Fry  sliced  onipns 
until  soft  in  butter  and  add  to  cheese.  Season  with 
salt;  bake  in  pastry. 

SAUERKRAUT. 

Put  into  large  earthen  jar  a  thick  layer  of  cut 
cabbage,  add  |  cup  of  salt.  Repeat  until  jar  is  filled. 
Put  dry  linen  cloth  over  the  top,  add  heavy  weights, 
let  stand  2  weeks.  Take  off  cloth  ,rijnse,  remove  a 
little  brine  and  replace  cloth  and  weights;  let  stand 
again.  This  process  requires  about  6  weeks. 

TO  COOK.— Add  to  l\  Ibs.  of  boiling  pork,  1  qt. 
sauerkraut.  Cook  2\  to  3  hours  slowly. 

Cora  Colehouse. 

SAUERKRAUT. 

Cut  cabbage  coarse,  salt  to  taste,  work  with  hands 
until  brine  appears,  then  pack  in  jars,  put  heavy 
press  on,  will  be  fit  to  use  in  4  weeks.  Keep  salt 
water  on  top,  do  not  let  become  dry. 

Miss  M.  V.  R. 

POTATO  DUMPLINGS. 

Boil  potatoes  and  let  cool,  then  grate.  Take  bread 
crumbs  and  brown  in  butter.  Remove  from  stove 
take  the  potatoes  and  bread,  and  enough  flour  to 


HA  TOVER  COOK  BOOK.  229 

make  them  stick  together.  Form  into  balls  and  roll 
in  flour.  Heat  either  chicken  or  b  eef  broth,  and  drop 
in  dumplings,  just  let  come  to  a  boil. 

Mrs.  George  Sunday. 

PIGS  IN  BLANKET. 

Slice  or  cut  into  dice  J  doz.  potatoes,  then  boil 
soft.  Take  as  many  bread  crumbs  as  potatoes,  put 
crumbs  into  pan,  witMump  butter  the  size  of  walnut, 
parsley,  salt  and  pepper  to  taste  and  a  few  slices  of 
onion.  Fry  until  brown,  then  add  potatoes.  Make 
noodle  dough,  cut  in  saxuares,  and  put  in  filling  as 
for  dumplings.  Drop  these  into  the  broth  in  which 
potatoes  have  been  boiled. 

Mrs.  George  Sunday. 

SCHMELTZ  NOODLES. 

Take  1  egg,  J  egg  shell  milk,  and  flour  enough  to 
make  dough.  1  cup  bread  crumbs,  fry  or  brown  in 
butter.  Boil  noodles  in  a  little  salt  water;  when 
noodles  come  to  top  remove  at  once  to  a  platter,  and 
cover  with  bread  crumbs.  One  layer  crumbs  and 
one  of  noodles. 

Miss  Ida  Sunday. 


SCRAPPLE. 

1  gal.  broth  in  which  pudding  has  been  boiled, 
1  Ib.  pudding  meat,  thicken  with  1  cup  wheat  floui? 
and  3  pts.  corn  meal,  1  cup  of  buckwheat  flour  may 
be  added  if  desired. 

Mrs.  A.  L.  Benford. 


CHESTER  COUNTY  SCRAPPLE. 

To  1  gal.  broth  in  which  meat  has  been  boiled, 
add  7  Ibs.  pudding  meat,  cornmeal  and  buckwheat 
flour  enough  to  thicken  as  mush.  Season  with  salt 
and  pepper. 


230      HANOVER  COOK  BOOK. 
BEEF  POT  ROAST. 

Take  a  lean  piece  of  beef,  cut  a  little  fat  from  it 
and  fry  in  a  pot  a  few  minutes.  Season  the  beef  and 
sprinkle  over  a  little  flour,  put  in  the  pot  and  fry 
brown  on  all  sides.  Pour  in  hot  water  to  half  cover 
the  beef,  cover  tightly  and  cook  until  tender.  Add  a 
little  toiling  water  at  intervals  to  prevent  burning 
Thicken  the  gravy  and  pour  around  the  meat  on 
the  platter. 

SCHNITTS  AND  KNEP. 

Enough  for  three  people. — 1  egg,  2  cups  flour,  3 
teaspoonfuls  of  bakijng  powder;  enough  milk  to 
barely  moisten.  Boil  ham  1  hour  before  serving,  add 
1  cup  of  sweet  schnitts.  Sweeten  broth  to  taste. 
20  mintues  before  serving  take  from  flame  and  add 
the  knep,  1  spoonful  at  a  tinie.  Do  not  lift  the  lid 
after  adding  the  knep. 

Cora    Colehouse. 

GERMAN  POTATO  SOUP. 

Take  4  large  potatoes,  pare  and  cut  into  dice, 
boil  in  1  quart  of  water  until  soft.  Take  \  Ib.  of  fat 
meat,  cut  into  tiny  pieces  and  fry.  (If  meat  is  very 
fat,  pour  off  part  of  the  drippings.)  Take  2  medium 
sized  onions,  slice,  and  fry  with  the  meat  until  soft 
and  brown,  and  pour  into  the  potatoes.  Take  cup 
sour  cream  mixed  with  1  w^ll  beaten  egg.  Pour  this 
mixture  into  the  potatoes,  meat  and  onions.  Stir 
well,  add  enough  vinegar  to  give  sour  taste,  add  more 
salt  if  necessary,  let  all  come  to  a  good  boil.  Serve 
hot  immediately  after  the  soup  is  made. 

E.  F.  H. 

EXCELLENT  LEAN  SAUSAGE. 

Use  one-third  good  tender  beef  and  two-thirds 
pork;  cut  all  very  fine  with  chopper  or  machine; 
then  to  each  100  Ibs.  add  30  ozs.  fine  salt,  6  ozs.  black 
pepper,  an  ordinary  handful  of  crushed  coriander 


HANOVER  COOK  BOOK.  231 

and  mix  thoroughly.    You  will  have  the  best  sau- 
sage that  ever  sated  an  epicure's  appetite. 

Jesse  Frysinger, 
Chester,  Pa. 

APPLE  BUTTER. 

Pare  and  quarter  2  bushels  of  apples  and  1  peck 
of  quinces.  Cook  the  latter  soft  in  water  and  mash 
through  a  colander.  Boil  and  skim  J  barrel  of  cider 
until  no  froth  gathers.  Remove  part  of  this  cider, 
leaving  in  the  kettle  just  enough  to  cook  the  apples 
soft.  When  they  are  soft,  add  the  mashed  quinces. 
As  the  mixture  cooks  pour  in  the  rest  of  the  cider, 
a  little  at  a  time.  When  the  butter  is  of  the  desired 
thickness,  add  sugar  to  taste.  Sugar  thins  the  butter, 
hence  the  cooking  must  be  continued  until  the  butter 
again  becomes  as  thick  as  desired.  Just  before  re- 
moiing  the  kettle  from  the  fire,  add  cinnamon  and 
cloves  to  taste. 

Mrs.  Geo.  D.  Gitt. 

BEEF  ROLL,  "ROLLARDIN". 

Cut  a  round  steak  into  pieces  about  5  in.  square, 
cover  each  piece  with  thin  slices  of  onion  and  bacon, 
dust  with  pepper  and  salt.  Roll  and  tie  each  piece 
with  string  and  potroast  them  for  2  hours. 

Mrs.  Charles  E.  Althoff. 

HOT  SLAW. 

Cut  cabbage,  take  lump  butter  the  size  of  an  egg, 
put  into  pan  with  cabbage  an  steam  until  soft 
Beat  1  egg,  J  cup  vinegar  together,  pour  over  cab- 
bage, salt  and  pepper  to  taste.  Serve. 

Mary  Zinn. 

CORNMEAL  MUSH. 

3  cups  cornmeal  mixed  with  3  cups  cold  water. 
Set  kettle  on  stove  until  chill  is  removed.  Now  add 
12  cups  of  boiling  water,  stirring  all  the  time  that  it 


232  HANOVER  COOK  BOOK. 

may  not  become  lumpy,  add  salt  to  taste.  Boil  for 
35  minutes  over  a  steady  fire.  When  done  pour  into 
molds.  Slice  when  cold  into  thiin  slices;  fry  in  lard 
in  a  pan  or  griddle.  Mush  made  this  way,  only 
boiled  1  hr.,  may  be  used  for  the  old  fashioned  dish 
"mush  and  milk."  Edith  Hesson. 

LEMON  TOAST. 

Beat  well  the  yolks  of  6  eggs,  and  add  3  cups  of 
sweet  milk.  Cut  baker's  bread,  not  top  stale,  into 
slices,  di;p  them  into  the  milk  and  lay  slices  in  a  pan 
with  sufficient  melted  butter  and  lard  to  fry  a  nice 
brown.  Beat  the  whites  of  6  eggs  to  a  froth,  adding 
a  large  cup  of  white  sugar,  the  juice  of  2  lemons, 
and  2  cups  of  boiling  water.  SerVe  over  the  toast 
and  you  will  find  it  a  very  delicious  dish. 

Mrs.  Samuel  Althoff . 

TANGLED  JACKETS. 

1  pt.  of  sour  milk,  3  eggs,  \  teaspoonful  soda, 
1  teaspoonful  salt,  1  Ib.  flour. 

Mrs.  C.  Anthony. 

FAT  CAKES. 

3  eggs,  \  cup  lard,  3 }  cups  sugar,  2  cups  thick 
milk,  1  teaspoonful  soda,  flour  enough  to  stiffen. 

Mrs.  F.  C.  Zinn. 

FAT  CAKES. 

1  Ib.  sugar,  }  Ib.  butter,  4  eggs,  1  cup  sweet  milk, 
1  teaspoonful  soda,  and  flour  to  stiffen.  Drop  in 
hot  lard.  Mrs.  E.  P.  Kuhn. 

SALVATION  ARMY  DOUGHNUTS. 

5  cups  flour,  2  cups  sugar,  4  tablespoonfuls  lard, 
\  can  condensed  milk,  3  tablespoonfuls  baking  pow- 
der, 4  teaspoonfuls  ground  mace,  \  tablespoonful 
salt,  1  cup  water.  Mix  int  a  stiff  suft  dough  and 


HANOVER  COOK  BOOK.  233 

fry  in  deep  fat.     This  recipe  makes  sixty  dough- 
nuts. Mrs.  H.  S.  Ehrhart. 

DOUGHNUTS. 

1  cake  of  yeast.  H  cupfuls  milk,  scalded  and 
cooled.  1  tablespoonful  of  sugar.  Dissolve  yeast 
and  sugar  in  milk.  Add  1J  cupfuls  of  flour.  Cover, 
and  put  in  warm  place.  Let  rise  about  one  hour, 
then  add  \  cup  sugar.  3  tablespoonfuls  butter,  1 
egg,  \  teaspoonful.  salt,  3  cupfuls  of  flour.  Knead 
lightly.  Let  rise  till  twice  the  bulk.  When  light 
turn  on  floured  board  and  roll  to  one- third  inch 
thick.  Cut  with  small  doughnut  cutter.  Cover 
and  let  rise  about  forty-five  minutes.  Drop  in 
deep,  hot  fat  with  side  uppermost  which  has  been 
next  board.  Mrs.  E.  K.  Eichelberger. 

PUFF  BALL  DOUGHNUTS. 

3  eggs,  1  cup  of  sugar,  3  cups  of  milk,  J  teaspoonful 
of  salt,  J  teaspoonful  of  nutmeg,  2  teaspoonfuls  of 
baking  powder,  about  1  qt.  of  flour.  Drop  by  spoon- 
fuls into  hot  lard. 

Mrs.  Laura  Beard. 

DOUGHNUTS. 

1  pt.  yeast,  1  pt.  milk,  1  Ib.  sugar,  3  eggs,  J  cup 
butter,  and  lard.  Add  enough  flour  to  make  stiff 
enough  to  roll  out,  just  so  they  do  not  stick  to  the 
fingers.  Let  rise  until  twice  quantity.  Roll  out, 
cut  and  let  rise  again.  Fry  in  hot  lard. 

Mrs.  E.  R.  Schmuck. 

DOUGHNUTS. 

Boil  and  mash  3  or  4  large  potatoes  in  water 
enough  to  make  3  coffee  cups  of  the  mixture.  To 
this  add  a  little  salt,  1  cup  of  yeast,  1  cup  of  sugar, 
|  cup  of  lard,  enough  flour  to  make  a  stiff  batter, 
cover  well,  keep  in  warm  place  over  night.  In  the 
morning  add  2  eggs,  work  into  a  soft  dough,  let 


234  HANOVER  COOK  BOOK. 

rise,   cut  into  cakes,  let  rise  again,  bake  in  hot 
lard.  Mrs.  Chas.  Etzler. 

SNOW  BALLS. 

Take  3  eggs,  pinch  of  salt,  enough  flour  to  make 
stiff  dough,  roll  thin,  cut  with  wheel  roller  in  4  in. 
blocks,  then  cut  into  strips,  tangle  them,  fry  in  hot 
lard.  M.  V.  R. 

SNOW  BALLS. 

Take  2  eggs  and  1  gill  of  sweet  milkt  add  flour 
enough  to  make  a  stiff  dough,  also  a  little  salt.  Roll 
thin  and  with  a  notched  wheel  pastry  cutter  cut  into 
squares  about  4  inches  each  way.  Have  ready  a 
pan  )f  hot  lard,  mark  each  square  into  strips  J  in. 
wide,  leaving  a  border  around  J  in.  deep.  Pick  them 
up  to  place  in  lard  when  hot,  by  taking  alternate 
strips  and  lay  them  in  sideways.  They  puff  up  into 
a  flaky  ball,  and  make  a  very  nice  addition  to  lunch 
or  tea.  Mrs.  D.  F.  Stair. 

CRULLERS. 

One-half  Ib.  of  sugar,  2  eggs,  \  pt.  of  thick  milk, 
\  cup  of  cold  lard,  \  teaspoonful  of  soda,  \  teaspoon- 
ful cream  tartar,  flour  to  make  a  dough  stiff  enough 
to  roll.  A  little  nutmeg. 

Mrs.  Charles  J.  Delone. 

CRULLERS. 

2  eggs,  1  cup  of  sugar,  1  pt.  of  thick  milk,  \  pt.  of 
butter  and  lard  mixed,  1  teaspoonful  of  soda  and 
\  teaspoonful  of  cream  of  tartar  dissolved  in  the 
milk.  Flavor  with  nutmeg  and  add  flour  sufficient  to 
roll.  Swim  in  hot  fat.  Mrs.  Wesley  Myers. 

FASTNACHTS. 

1J  cakes  of  Fleishman's  yeast  rubbed  in  1  pt.  of 
flour,  add  enough  warm  water  to  make  a  sponge. 


HANOVER  COOK  BOOK.  235 

Let  raise  about  4  hours.  Then  boil  2  large  potatoes, 
mash  and  let  cool.  Add  1  Ib.  white  sugar,  3  eggs, 
|  pt.  melted  lard,  1  qt.  sweet  milk,  warmed  a  little, 
salt  to  taste.  Stir  in  sponge  and  add  enough  flour 
to  worjc  stiff.  Let  raise  until  light.  Roll  out  and 
cut  and  let  raise  again  until  light.  Bake  in  boiling 
fat.  Mrs.  Thomas  Murphy. 

FASTNACHTS. 

To  1  cake  of  yeast, :  3  small  potatoes,  3  pints  water, 
1J  cups  lard  (scant),  2  cups  sugar,  flour  to  work  stiff. 
Set  the  batter  and  let  raise  for  several  hours,  then 
work  stiff.  The  fastnachts  may  then  be  cut  out  or 
the  batter  may  be  allowed  to  raise  a  second  time-. 
After  the  fastnachts  are  raised  they  should  be 
dropped  in  very  hot  lard  and  fried. 

Mrs.  Edw.  F.  Redding. 

FASTNACHTS. 

1  cup  sugar,  1  cup  yeast,  1  cup  sweet  milk,  2  eggs, 
1  cup  mashed  potatoes,  scant  J  cup  lard  and  butter 
mixed.  Mix  all  together,  let  rise  f  hour,  knead  in 
flour  to  make  little  stiffer  than  a  soft  dough.  Let 
rise  untij.  quantity  of  dough  is  doubled,  cut  out, 
rise  again  and  bake  in  hot  lard. 

Mrs.  Cora  Graybill. 

FASTNACHTS. 

3  potatoes  boiled  in  enough  water  to  cover.  With 
the  potato  water  scald  1  pt.  of  flour  and  add  the  po- 
tato mashed.  When  cool  add  1  Fleischman  yeast 
cake,  dissolved  in  a  little  luke  warm  water.  Start 
this  about  5  P.  M.  At  bedtime  take  a  pint  of  flour, 
into  it  pour  1  pt.  of  lukewarm  milk.  Stir  enough 
flour  into  the  milk  to  make  a  batter  that  will  drop 
readily  from  the  spoon.  To  this  batter  add  the  first 
mixture  and  let  rise  over  night.  In  the  morning  add 
4  beaten  eggs,  \  cup  of  melted  butter,  or  butter 
and  lard  mixed,  and  1  cup  of  sugar.  Knead  stiff 
enough  to  roll;  let  rise  till  the  dough  doubles  its 


236  HANOVER  COOK  BOOK. 

size.    Now  roll  and  cut  out  the  dough  and  let  rise 
again.    When  light,  swim  in  hot  fat. 

Mrs.  T.  J.  O'Neill. 

SCHNECKENHAUS'LN. 

1  Fleischman  yeast  cake  dissolved  in  \  cup  of 
lukewarm  water.  Add  1  tablespoonful  of  sugar, 
a  little  salt,  and  flour  to  stiffen  to  a  sponge.  Let 
rise  about  1  hour.  Now  add  2  cups  of  lukewarm 
milk,  4  tablespoonfuls  of  sugar,  \  cup  of  melted  but- 
ter, (butter  and  lard  will  do)  2  eggs  beaten  whole, 
1  qt.  of  sifted  flour  or  enough  to  make  a  soft  sponge. 
Let  rise  again.  Roll  out,  spread  with  a  mixture  of 
butter-,,  sugar,  and  cinnamon,  cut  into  strips  and  roll 
up  from  one  end.  Place  in  pans  and  let  rise  a  third 
time,  then  bake  in  a  quick  oven. 

Mrs.  T.  J.  O'Neill. 


FUNNEL  CAKES. 

1  qt.  of  flour,  3  eggs  and  a  pinch  of  salt,  1  scant 
teaspoonful  of  baking  powder,  sweet  milk  enough 
to  make  it  thin  enough  to  run  through  a  funnel. 
Swim  them  in  hot  lard. 

Mrs.  M.  J.  Bowman. 

FUNNEL  CAKES. 

1  pt.  of  sweet  milk,  2  eggs  well  beaten,  yolks  and 
whites  together,  enough  flour  to  make  a  thin  batter 
\  teaspoonful  baking  powder,  J  teaspoonful  salt. 
Mix  in  a  pan  thoroughly.  Place  enough  lard  in  a 
pan  to  cover  the  bottom.  Let  it  get  quite  hot  before 
cooking  the  batter.  Now  put  the  batter  through  a 
funnel  into  the  hot  lard,  beginning  at  center  of  pan, 
and  turning  the  stream  around  in  a  gradually  en- 
larging circle,  being  careful  not  to  toich  so  as  to 
form  a  solid  cake.  Fry  a  light  brown  and  serve  hot 
with  any  tart  jelly. 

Mrs.  W.  L.  Glatfelter, 
Spring  Grove,  Pa. 


HANOVER  COOK  BOOK.  237 

PENNSYLVANIA  MOLASSES  CRUMB  CAKE. 

2  cups  brown  sugar,  1  cup  butter  and  lard  mixed, 
3  cups  flour,  f  cup  New  Orleans  molasses,  1  cup  hot 
water,  1  teaspoonful  of  soda.  Mix  sugar,  flour  and 
butter  together,  rubbing  together  with  the  hands 
into  crumbs.  Put  molasses  into  separate  vessel,  and 
into  it  stir  the  soda  and  hot  water.  Put  soda  into 
cup  and  dissolve  with  a  little  water,  before  filling 
the  cup  to  the  full.  Put  pastry  into  deep  pans, 
pour  in  the  molasses  mixture,  and  sprinkle  the 
crumbs  over  the  top,  and  bake  at  once  in  a  mode- 
rate oven.  M.  Bertha  Zieber. 

CRUMB  PIE. 

1  cup  New  Orleans  molasses,  1  cup  warm  water, 
1  teaspoonful  soda,  3  cups  flour,  |  cup  brown  sugar, 
f  cup  butter.  Rub  flour,  sugar  and  butter  together 
for  crumbs.  Dissolve  soda  in  water,  and  mix  with 
molasses,  then  J  of  the  crumbs,  pour  into  dishes 
that  ha  ye  been  lined  with  crust,  and  sprinkle  the 
balance  of  crumbs  on  top.  This  will  make  3  pies. 

Mrs.  H.  B.  Baer. 

SCHMIER  KASE. 

Set  a  vessel  containing  1  qt.  of  thick  milk  on  the 
front  plate  of  the  stove.  When  the  milk  has  drawn 
about  1  pt.  of  whey,  empty  the  contents  of  the 
vessel  into  -a  cheese  dbth  bag  to  drain.  Remove  the 
curd  from  the  bag,  add  1  teaspoonful  of  salt,  and  mix 
with  a  spoon  until  very  smooth.  Now  stir  in  suffici- 
ent sweet  cream  or  mifk  to  make  the  cheese  of  the 
desired  consistency.  Miss  Angie  Ruth. 

ZITTERLING  (SOUSE). 

Scrape  and  wash  4  pig's  feet.  Cover  with  water 
and  boil  until  the  meat  falls  from  the  bones.  Pick 
the  meat  from  the  bones,  add  1  pt.  of  the  liquor  in 
which  the  feet  have  been  cooked,  season  with  salt 
and  pepper,  and  add  vinegar  to  taste.  Pour  into  a 
mold.  Mrs.  George  Felty. 


238  HANOVER  COOK  BOOK. 


Candies 


CREAM  CHOCOLATE. 

2  cups  sugar,  3  cups  flour,  or  2J  cups  flour  and  J 
cup  cornstarch,  1  cup  sweet  milk,  J  Ib.  butter,  whites 
of  5  eggs,  3  teaspoonfuls  baking  powder.  Flavor  with 
vanilla.  Mrs.  Sol.  Hoke. 

CHOCOLATE  CANDY. 

4  cups  of  brown  sugar,  i  cake  chocolate,  1  cup 
of  hot  water,  scant  J  cup  of  butter.  Boil  until  it  will 
harden  in  water;  stir  as  little  as  possible,  pour  into 
greased  pans.  Clarissa  Reindollar. 

CARAMELS. 

1  cup  molasses,  1  cup  brown  sugar,  1  cup  white 
sugar,  1  cup  sweet  milk,  Itoip  of  butter,  J  cake 
chocolate. 

CHOCOLATE  CARAMELS. 

li  Ibs.  of  brown  sugar,  f  cup  of  milk,  }  cake  of 
chocolate,  butter  silze  of  hickory  nut,  boil  until  it 
balls  in  cold  water. 

Mrs.  H.  W.  Swartz. 

CHOCOLATE  CARAMELS. 

2  cups  molasses,  1  cup  brown  sugar,  1  cup  milk, 
J  cake  chocolate,  butter  sijze  of  egg,  boil  until  it 
hardens  in  water,  stirring  all  the  time. 

Helen  Young. 


HANOVER  COOK  BOOK.  239 

CHOCOLATE  CARAMELS. 

1  Ib.  of  brown  sugar,  one- third  cup  rich  milk, 
butter  size  of  walnut,  1  tablespoonful  molasses,  1 
tablespoonful  vinegar,  \  cake  chocolate.    Stir  while 
boiling.    Boil  until  it  hardens  in  cold  water.    After 
taking  from  the  fire,  add  1  tqaspoonful  of  vanilla, 
and  beat  well.  Sue  Y.  Tanger. 

FUDGE. 

2  cups  white  sugar,  \  cup  sweet  milk,  a  lump  of 
butter  sipe  of  walnut,  J  of  a  lOc  piece  of  chocolate. 
Boil  3  minutes,  then  beat  on  marble  stone  till  light. 
Put  in  buttered  dish  and  cut  in  squares. 

Mrs.  Mary  M.  Wise. 

FUDGE. 

4  cups  of  white  sugar,  2  cups  of  milk,  butter  size 
of  an  egg,  J  cake  of  chocloate.  Add  a  few  drops  of 
vanilla.  Mrs.  0.  N.  Anthony. 

FUDGE. 

2  cups  brown  sugar,  2  cups  white  sugar,  2  cups 
sweet  milk,  butter  the  size  of  a  small  egg,  \  cake 
of  chocolate  or  5  tablespoonfuls  cocoa.  Boil  until 
it  forms  a  soft  ball  in  water,  then  beat  on  a  marble 
slab  or  large  meat  plate.  Add  the  vanilla  while 
beating.  Mrs.  Arno  M.  Pfaff. 

FUDGE. 

2  cups  brown  sugar,  2  cups  white,  1  cup  sweet 
milk,  \  cake  chocolate,  a  lump  of  butter;  boil,  beat 
until  cold.  Mrs.  C.  Anthony. 

FUDGE. 

2  Ibs.  of  brown  sugar,  1  cup  of  cream,  a  lump  of 
butter,  |  Ib.  chocolate.  Boil  until  it  forms  a  ball  in 
cold  water.  Remove  from  the  fire  and  beat  until 
it  creams.  M.  Ethel  Stamm. 


240  HANOVER  COOK  BOOK. 

FUDGE. 

1  cup  milk,  2  cups  sugar,  butter  size  of  an  egg  or 
larger,  J  cake  chocolate.  Boil  until  it  forms  in  water. 
Beat  until  stijff ,  then  turn  into  buttered  tins.  Half 
cream  and  milk  improves  it. 

COLD  FUDGE. 

1  Ib.  pulverized  sugar,  1  egg,  J  cake  chocolate, 
and  1  teaspoonful  vanilla.     Mix  with  milk  until 
thin,  then  beat  until  stiff.    Pour  into  buttered  tins. 

Esther  Redding. 

SULTANA  FUDGE. 

Melt  |  cupful  of  butter  in  a  sauce  pan;  then  add 
2  cupfuls  of  granulated  sugar;  \  cup  sweet  milk; 
\  cup  molasses;  bring  to  a  boiling  point  and  let  boil 
7  minutes.  Then  add  2  squares  of  grated  unsweet- 
ened chocolate,  let  boil  9  minutes  longer.  Then 
remove  from  fire,  flavor  with  vanilla,  and  add  5  cts. 
worth  of  ground  peanuts;  or  English  walnuts,  broke 
in  pieces,  beat  hard,  then  turn  into  buttered  tins  to 
cool.  Cut  in  squares  and  serve. 

Mrs.  C.  M.  Wolff. 

PEANUT  BUTTER  FUDGE. 

2  cups  sugar  (pulverized  or  granulated),  1  cup 
milk,    2    heaping    tablespoonfuls    peanut    butter. 
Cook  until  it  forms  a  ball  in  water,  then  take  off 
the  fire  and  beat  until  stiff.     Pour  into  buttered 
tins  and  cut  into  cubes  when  cold. 

Esther  Redding. 

PEANUT  BUTTER  FUDGE. 

2  cups  granulated  sugar,  J  cup  table  molasses, 
2  cup  hot  milk,  pinch  of  salt.  Boil  three  minutes 
after  it  begins  to  boil,  stirring  all  the  time.  Take  it 
off  the  stove  and  put  in  two  tablespoonfuls  of 


HANOVER  COOK  BOOK.  241 

marshmallow  whip,  then  add  two  tablespoonfuls 
(large)  of  pea  nut  butter,  and  a  lunp  of  butter  the 
size  of  a  large  walnut.  Beat  until  stiff  enough  to 
pour  into  buttered  pans.  Leave  until  next  day  and 
then  score.  Mrs.  J.  S.  Moul, 

PEANUT  BARS. 

2  cups  granulated  sugar,  4  tablespoonfuls  good 
vinegar,  \  cup  water,  butter  the  size  of  a  walnut. 
Boil  until  the  mixture  drops  from  the  spoon  like  wax. 
Add  as  many  peanuts  as  you  like,  pour  into  buttered 
pans,  and  mark  into  bars.  E.  F.  EL 

PEANUT  BRITTLE. 

Shell  and  chop  roasted  peanuts  to  measure  1  pint  * 
Put  2  Ibs.  granulated  sugar  into  pan,  and  stir  over 
fire.  It  will  lump,  then  gradually  melt.  When  pale 
coffee  color,  and  clear,  add  nuts,  pour  quickly  on 
buttered  sheets.  Roll  thin  as  poissble.  When  cold 
break.  Mrs,  Henrietta  StahL 

PEANUT  CANDY. 

1  Ib.  soft  white  sugar,  2  Ibs.  brown  sugar,  1  qt.  N. 
O.  molasses,  3  tablespoonfuls  vinegar.  Boil  until  it 
forms  a  soft  ball  in  cold  water.  Add  25  cts.  worth 
of  ground  peanuts,  and  beat  until  creamy. 

Mrs.  J.  C.  Carey. 

CREAM  DATES. 

Remove  the  stone  from  large  dates  and  put  in 
their  place  the  following  cream:  2  Ibs.  of  4X  sugar, 
whites  of  2  eggs,  add  grated  cocoanut  or  any  other 
desired  flavor.  Mrs.  Bortner. 

STUFFED  DATES. 

Select  rich  dark  date,  split  one  sjde  and  carefully 
remove  the  stone.  In  its  place  put  quarter  of  English 
walnut,  dip  in  granulated  sugar  and  arrange  on  plate. 

Mrs.  Bortner. 


242      HANOVER  COOK  BOOK. 
CREAMED  DATES. 

Boil  2  cups  granulated  sugar  to  a  soft  ball.  This 
may  be  known  by  pouring  a  little  of  the  sugar  in 
ice  water  and  taking  it  between  the  fingers,  if  it  will 
form  into  a  soft  ball  it  is  ready.  Then  pour  the  sugar 
on  a  large  platter,  sprinkle  over  a  little  cold  water, 
let  it  stand  tillfyou  can  touch  the  sugar  with  the  back 
of  the  hand,  then  stir  it  with  a  small  wooden  spoon 
until  it  is  white  and  firm,  then  work  it  with  the  hands 
until  it  is  soft  and  can  be  rolled  into  a  ball.  Remove 
the  pits  from  some  nice  large  dates,  take  a  little  of 
the  sugar  (fondant,)  and  put  it  in  the  date  in  place  of 
the  pit.  Another  way  is  to  put  a  blanched  almond 
in  the  date.  Then  put  the  foundant  in  a  small  low 
sauce  pan,  set  it  in  a  pan  of  water  over  the  fire,  add 
^  a  teaspoonful  vanilla,  and  1  tablespoonful  water, 
stir  until  dissolved,  begin  careful  not  to  let  the  fond- 
ant boil,  remove  from  fire,  dip  the  dates  in  the  melted 
fondant,  and  lay  them  on  slightly  buttered  tins. 
In  case  the  fondant  should  be  too  thick,  add  a  little 
water,  but  be  careful  not  to  add  too  much. 

Mrs.  F.  M.  Miller,  New  Oxford,  Pa. 

COCOANUT  BARS. 

2  cups  sugar,  \  cup  milk,  cream  tartar  the  size  of 
a  pea,  boil  until  it  forms  a  ball  in  water,  add  1  cup 
shredded  cocoanut,  beat  until  white,  turn  into  but- 
tered tins  and  mark  in  strips. 

Mrs.  E.  F.  H. 

BUTTER  SCOTCH. 

1  cup  of  molasses,  1  cup  of  sugar,  J  cup  of  butter. 
Boil  until  brittle. 

Mrs.  L.  H.  Hoffacker. 

VANILLA  TAFFY. 

2  cups  of  sugar,  J  cup  of  vinegar,  J  cup  of  water, 
butter  the  size  of  a  small  walnut.    Boil  without  any 
stirring  until  it  becomes  hard  in  cold  water,  turn 


HANOVER  COOK  BOOK.  243 

on  buttered  plate,  add  1  teaspoonful  vanilla  and  pull 
soon  as  possible.  Mrs.  Bortner. 


CREAM  MINTS. 

2  cups  sugar,  |  cup  water,  J  teaspoonful  cream  of 
tartar.  Boil  until  it  makes  a  soft  ball  when  dropped 
into  cold  water.  Pour  slowly  over  beaten  white  of 
1  egg.  Flavor  with  mint.  Drop  on  wax  paper. 

Mrs.  Lula  P.  Stover. 


MINT  CANDY. 

1  Ib.  granulated  sugar,  \  cup  sweet  milk,  \  oz. 
butter.  Put  all  ingredients  on  to  boil  until  it  will 
form  a  soft  heap  in  cold  water.  Remove  from  fire 
and  add  2  teaspoonfuls  essence  of  peppermint.  Beat 
till  creamy  and  pour  in  pan,  (buttered)  to  cool,  or 
drop  by  teaspoonfuls  on  waxed  paper.  This  latter 
way  must  be  done  quickly  or  the  mixture,  will  harden 
in  kettle.  Mrs.  W.  A.  Korn. 


PINOCHE. 

2  Ibs.  brown  sugar,  f  cup  of  milk  or  cream,  J 
Ib.  of  butter,  vanilla  according  to  taste.  Boil  5 
minutes  till  forms  a  soft  ball  in  water;  beat,  then 
add  1  cup  of  ground  peanuts  or  walnuts. 

Mrs.  Mary  M.  Wise. 

PINOCHE. 

1  Ib.  brown  sugar,  \  cup  sweet  milk,  \  oz.  butter „ 
|  cup  walnuts  or  shell  barks.  Put  sugar,  milk,  and 
butter  on  to  boil  till  a  small  quantity  will  form  a 
soft  heap  in  cold  water.  Remove  from  fire  and  add 
1  teaspoonful  of  vanilla  and  the  nuts.  Beat  till 
creamy  and  pour  into  buttered  pans,  cut  into- 
squares,  when  slightly  cooled. 

Mrs.  W.  A.  Korn. 


244      HANOVER  COOK  BOOK. 
CANDIED  ORANGE  PEEL. 

1  cup  of  sugar  to  the  peel  of  2  oranges.  Cut  the 
peel  into  thin  strips,  and  soak  over  night  in  strong 
salt  water.  Wash  it  well  in  5  or  6  waters  to  remove 
the  salt,  and  boil  with  sugar  and  J  cup  of  water, 
for  about  10  miinutes,  then  beat  until  it  sugars, 
each  piece  should  be  separated  before  it  hardens. 

Miss  Blanche  Hostetter. 

MARSHMALLOWS. 

1  Ib.  of  sugar  dissolved  in  8  tablespoonfuls  of 
boiling  water,  \  pack  of  minute  gelatine  dissolved 
in  8  tablespoonfuls  of  boiling  water,  when  dissolved 
pour  together,  and  beat  until  stiff.  Cut  into  squares 
and  roll  in  pulverized  sugar  mi^ed  with  cornstarch. 
Add  a  teaspoonful  of  vanilla  while  beating. 

Mrs.  C.  E.  Bortner. 

MARSHMALLOWS. 

1  Ib.  granulated  sugar,  \  pkg.  gelatine,  1  teaspoon- 
ful vanilla.    Put  sugar  and  gelatine  in  separate  pans 
and  pour  over  each  8  tablespoonfuls  of  boiling  water 
Dissolve  well,  then  pour  together  and  beat  until 
stiff.     Line  a  square  pan  with  powdered  sugar  or 
cornstarch,  and  pour  into  it  the  mixture.   Let  stand 
until  perfectly  stiff,  turn  out  and  cut  into  squares. 

Gertrude  Beard. 

BUTTER  CREAMS. 

2  cups  granulated  sugar,  1  cup  cold  water.    Let 
this  dissolve  slowly,  stir  with  wooden  spoon.    When 
it  comes  to  a  boil  put  pihch  of  cream  of  tartar  in  it 
and  don't  stir  again  until  finished.    Use  rag  dipped 
i  n  water  to  wash  down  sugar  which  forms  around  the 
side  of  pan.    Let  it  come  to  a  soft  ball  when  dropped 
in  cold  water,  then  remove  from  fire.    Pour  out  on 
platter  and  let  stand  until  cold,  then  beat  with 
wooden  spoon  until  creamy.    If  it  gets  too  hard  to 
use  put  a  damp  cloth  around  it  then  take  up  in 


HANOVER  COOK  BOOK.  245 

your  hands  and  knead  like  bread.  Work  in  butter 
to  taste.  Add  vanilla  before  cream  gets  too  hard. 
Form  into  small  balls  and  let  stand  few  minutes 
before  coating  with  chocolate.  Melt  chocolate  in 
double  boiler  and  dip  balls  in  one  at  a  time,  then 
use  2  forks  to  remove,  drop  on  oil  cloth  or  wax 
paper  to  harden.  This  fondant  may  be  kept  for 
weeks  by  putting  in  stone  jar  and  keeping  damp 
cloth  on  top. 

Rebekah  Gitt. 

SEA  FOAM. 

Take  1  pound  of  brown  sugar,  \  pound  of  white 
sugar,  1  scant  cup  water  and  the  whites  of  2  eggs. 
Put  sugar  and  water  into  a  pan  and  let  it  heat  up 
slowly,  stirring  it  frequently  to  helfc  dissolve  the 
sugar.  When  the  sugar  is  all  dissolved  let  it  come 
to  boiling  point  and  boil  until  it  strings  when  drop- 
ped from  a  spoon.  Then  take  it  off  the  fire  and  let 
stand  until  it  stops  bubbling.  Beat  into  the  well 
beaten  egg  whites.  Flavor  with  vanilla,  and  when 
it  becomes  stiff  drop  from  spoon  on  buttered  plates 
and  cool.  Nuts  may  be  added  before  dropping. 

Mabel  Maxwell, 

R.  D.  5. 


246  HANOVER  COOK  BOOK. 


Beverages 


TEA. 

Put  5  teaspoonfuls  tea  into  hot  teapot,  add  5  cups 
foiling  water,  let  stand  5  min.  to  steep,  pour  off 
from  grains  and  serve. 

CHOCOLATE. 

1  heaping  tablespoonful  of  grated  chocolate,  1  cup 
of  hot  milk,  1  cup  of  boiling  water,  put  into  a  stew 
pan  and  boil  10  min.,  add  sugar  if  desired. 

COFFEE. 

5  tablespoonfuls  of  coffee,  J  egg,  mix  well,  add 
2J  cups  cold  water,  let  just  boil  up,  then  add  2J  cups 
hot  water,  let  just  come  to  a  boil  and  take  from 
stove.  Allow  to  stand  2  minutes,  pour  off  from 
grounds,  and  serve. 

GRAPE  JUICE,  UNFERMENTED. 

Pick  the  grapes  from  the  stems,  wash  and  place 
in  stew  kettle.  Barely  cover  with  water.  Boil  till 
soft  enough  to  strain.  Place  in  bag  and  drain 
thoroughly.  Strain  3  or  4  times  to  get  the  juice 
very  clear.  To  each  qt.  of  juice  add  f  of  a  cup 
of  sugar.  Place  in  the  kettle  and  let  it  come  to  a 
boil.  Let  boil  4  or  5  minutes.  Bottle  and  seal  while 
hot.  Mrs.  A.  M.  Heilman. 

GRAPE  JUICE. 

10  Ibs..  of  grapes,  1  Ib.  of  loaf  sugar,  2  pts.  of  water. 
Allow  grapes  to  soften  on  slow  fire,  without  water. 


HANOVER  COOK  BOOK.  247 

Drain  through  cheese  cloth  over  night.    In  the  morn- 
ing, add  water  and  sugar,  and  boil  \  hour. 

Mrs.  H.  N.  Gitt. 

RASPBERRY  VINEGAR. 

1  qt.  of  raspberries,  1  pt.  of  vinegar,  Let  stand 
over  night,  then  strain;  to  each  pint  add  1  Ib.  of 
sugar,  boil  a  few  minutes,  bottle  and  seal. 

Mrs.  W.  H.  Sheffer. 

RAISIN  TEA. 

1  Ib.  stoned  raisins,  5  qts.  water.    Boil  to  1  gal. 
and  strain.  M.  R.  Heinemann. 

TAPIOCA  JELLY,  BEVERAGE  FOR  SICK. 

Take  of  tapioca  2  spoonfuls,  water  1  pt.,  boil 
gently  for  an  hour  or  until  assumes  a  jelly  like  ap- 
pearance, Add  sugar,  wine  and  nutmeg,  with  lemon 
juice  to  suit  the  taste  of  the  patient,  and  the  nature 
of  the  case.  Mrs.  G.  T.  Himes, 

New  Oxford,  Pa. 

FRUIT  PUNCH. 

2  qts.  hot  water,  3  lemons,,  3  oranges,  1  pineapple 
or  1  can  of  pineapple,  1  tablespoonful  of  tea.    Press 
the  juice  out  of  the  lemons  and  oranges  and  put  the 
rinds  in  a  vessel  with  the  tea,  then  pour  the  hot 
water  over  and  let  stand  15  minutes,  then  strain 
and  add  to  the  juice  of  the  fruit  which  is  sweetened 
to  taste.    Cut  the  pineapple  in  small  pieces.    When 
everything  is  cool  add  a  large  bottle  of  ginger  ale. 

Mrs.  Charles  E.  Royer, 

Westminster. 

CIRCUS  PUNCH. 

1  orange,  2  lemons,  \  cup  of  apricot  juice,  J  cup 
of  prune  juice,  \  cup  of  cherry  juice,  (1  cup  sugar, 
1  cup  water,  for  syrup)  pink  coloring,  2  qts.  of  water. 


248  HANOVER  COOK  BOOK. 

Make  syrup  of  sugar  and  water,  cool,  add  fruit 
juices  to  make  one  pint.  Chill.  Serve  with  ice 
and  cherries.  A  pretty  pi|nk  coloring  may  be  ob- 
taijned  by  using  a  vegetable  colorijng.  Allow  to 
combine  10  minutes.  Recipe  makes  2i-  quarts. 

Mrs.  T.  J.  Little. 

€IDER  PUNCH. 

1  qt.  of  sweet  cider,  juice  of  6  leYnons,  sugar  to 
taste,  the  quantity  depending  upon  the  sweetness 
of  the  cider.  Let  these  ingredients  stand  3  or  4 
hours.  Then  add  1  qt.  of  charged  water  and  a 
large  piece  of  ice.  Mrs.  T.  J.  Little. 

A  SIMPLE  TEA  PUNCH. 

Pour  2  cups  of  boilinfe  water  over  1  tablespoonful 
of  English  breakfast  tea.  Let  stand  5  minutes  and 
strain  over  1  cup  of  sugar.  When  cool  add  one 
third  cup  of  lemon  juice,  two-thirds  cup  of  orange 
juice,  1  cup  water,  and  just  before  serving  1  pint  of 
ginger  ale.  Mrs.  T.  J.  Little. 


MARSHMALLOW  LEMONADE- 

To  1  cup  water  add  the  juice  of  3  lemons,  and  the 
grated  peel  of  J  lemon,  2  tablespoonfuls  of  sugar. 
Bottle  the  mixture.  To  serve  put  4  tablespoonfuls 
in  each  glass.  Fill  the  glass  with  ice  water  and  add 

2  marshmallows  cut  in  quarters. 

Mrs.  T.  J.  Little. 

SPICED  LEMONADE. 

Put  i|n  a  sauce  pan  1  cup  of  sugar,  1J  cups  of 
water,  the  rind  of  1  lemon  (pared  off  very  thin), 

3  whole  cloves,  1  inch  stick  cinnamon.    Cook  for 
5  minutes.     Cool  and  add  the  juice  of  3  lemons. 
Dilute  with  water  and  cracked  ice.    Sprigs  of  mint 
are  an  improvement. 

Mrs.  T.  J.  Little. 


HANOVER  COOK  BOOK, 

UIIUMAU.M  N///. 
Cut  rhubarb  into  small  pieces,  selecting  as  pink 

:i  varii'ly  :is  possible.     I'ul   il     into  ;i  siiure  p;m  vvilli 

1  qt.  of  cold  water  and  cook  until  soft.   Then  strain 

lliroii'.'h  a  cheeS|e  Cloth,  :m<l   :i<l<l   OIK-  Ihinl  cup  Or- 

;III<M- juice.  '  cup  lemon  jnirr.  i  '.  cups  of  :;ii";ir  :  \  rii|>. 
WluMi  rcudy  1<>  scrxc  ;uld  1  pi.  of  «-!i:ir".«M|  \v:ilri\ 

Mr\v.  T.  ,!.  LiMlc. 

CI:ANI-;KKKY  SYRUP. 
6  qts.  of  cranberries,  4  qta.  of  water,  sugar.   Cook 

rr:mlnMTM's  willi  \v;iir|-  iiuli|  sol'l.  Slr;iin  lliroii!'1! 
jelly  h.MK.  A<ld  half  ;is  iniu-h  suynr  ;is  juice.  Moil 
,)  minules.  skiiuiniiii1;  mr:i  uwlule.  T.olllc.  Sc;il. 
1  l.'iblespoonful  of  llu.;  :i(Mr«l  In  ;i  |«l;i.ss  of  ice  \v:ilrr 

makes  a  refreshing  drink. 

Mrs.  T.  .1.  Lit 


250  HANOVER  COOK  BOOK. 


Chafing  Dish  Recipes 


BOUILLON. 

2  teaspoonfuls  of  beef  extract,  \  teaspoonful  of 
onion  juice,  1  qt.  of  water,  salt  and  white  pepper, 
pinch  of  mace.  Heat  the  water  in  blazer  till  it 
boils,  add  extract  and  seasoning.  Serve  in  cups 
with  saltines. 

CREAMED    OYSTERS    IN    CHAFING    DISH. 

1  pt.  oysters,  drained,  2  tablespoonfuls  butter, 
1  cup  rich  milk,  salt  and  pepper,  1  tablespoonful 
flour.  Place  butter  in  chafing  dish  without  hot  water 
pan,  allow  it  to  sizzle  and  brown,  then  add  oysters. 
When  they  have  drawn  a  juice  sprinkle  in  the  heaping 
tablespoonful  flour,  stirring  constantly.  Add  milk 
and  stir  until  the  cream  is  smooth  and  oysters  curled 
up.  Be  sure  oysters  are  cooked  through.  Serve  at 
once  on  small  squares  of  toast. 

Aimee  Wirt  Winebrenner. 

BELLEVUE  STEW. 

Melt  2  tablespoonfuls  of  butter,  add  1  cup  of 
celery  cut  into  small  pieces,  1  cupful  of  cream,  and 
let  cook  until  tender.  Season  and  add  1  pt.  oysters. 
Thicken  with  cracker  crumbs. 

Mrs.  H.  S.    Ihrhart. 

PANNED  OYSTERS. 

Put  sauce  pan  over  a  quick  fire  to  heat,  when 
hissing  hot  throw  in  the  oysters  and  shake  and  stir 


HANOVER  COOK  BOOK.  251 

until  they  boil,  then  add  salt,  pepper  and  a  piece  of 
butter  the  size  of  a  large  walnut.  Serve  immediately 
in  a  hot  dish. 

WHITE  SAUCE. 

1  tablespoonful  of  butter,  1  tablespoonful  of  flour, 
1  cup  of  milk,  J  teaspoonful  of  salt.  White  pepper. 
Melt  the  butter  in  blazer,  add  the  flour  and  cook 
until  smooth,  then  add  the  milk  slowly.  Cook  until 
creamy,  stirring  all  the  time,  now  add  the  salt  and 
pepper.  Thick  white  sauce  is  made  by  using  2  table- 
spoonfuls  flour  to  same  quantity  of  .nilk  and  butter. 

BROILED  SWEETBREADS. 

1  pair  sweetbreads,  1  tablespoonful  butter,  salt 
and  white  pepper.    Parboil  sweetbreads  which  have 
previously  stood  1  hr.  in  ice  water.    Cut  them  length- 
wise, trim,  sprinkle  with  salt  and  pepper,  and  dip  in 
melted  butter,  lay  in  hot  blazer  and  ccok  a  delicate 
brown. 

CR  CAM  CD  CHICKEN. 

2  cups  cold  chicken  cut  into  small  pieces,  1  cup  of 
chicken  stock,  1  cup  of  milk  or  cream,  2  tablespoon- 
fuls  of  butter,  1  heaping  tablespoonful  of  flour,  salt 
and  pepper.    Cook  the  butter  and  flour  together  in 
the  chafing  dish.    Add  the  stock  and  milk,  and  stir 
until  smooth.    Put  in  the  chicken,  salt  and  pepper, 
and  cook  3  minutes  longer. 

CALF'S  LIVER  AND  BACON. 

The  bacon  and  liver  should  be  cut  into  thin  slices 
Put  the  bacon  into  the  chafing  dish.  When  the  fat 
is  cooked  draw  the  bacon  to  1  side.  After  rolling  in 
flour  and  peppering  put  in  the  liver  and  cook  until 
brown  and  tender,  turning  often.  Serve  a  slice  of 
bacon  with  each  piece  of  liver. 

DRIED  BEEF. 

One-half  Ib.  of  dried  beef,  2  tablespoonfuls  butter, 
i  pt.  of  milk,  1  tablespoonful  of  flour,  1  egg.  Put  the 


252  HANOVER  COOK  BOOK. 

butter  into  the  chafing  dish  and  add  the  beef.  Fry 
until  brown,  then  add  the  milk.  Mix  the  flour  with 
a  little  cold  milk,  then  stir  it  into  the  meat.  Add  1 
egg.  Serve  on  toast. 

WELS  I  RAREBIT. 

1  Ib.  of  chopped  American  cheese,  J  glass  of  milk, 
yolk  of  1  egg,  1  teaspoonful  of  dry  mustard,  1  tea- 
spoonful  of  Worcestershire  sauce,  a  lump  of  butter, 
a  dash  of  red,  or  2  of  black  pepper,  and  perhaps  a 
few  drops  of  tabasco.    If  the  cheese  is  fresh  salt  the 
above  mixture.    Into  the  chafing  dish  put  a  lump  of 
butter.  After  it  has  simmered  a  bit,  put  in  the  cheese. 
Stir  constantly,  and  gradually  add  the  milk.  When 
the  cheese  and  milk  are  well  blended,  stir  in  above 
condiments,  prepared  as  follows:  To  the  yolk  of  an 
egg  broken  into  a  cup,  add  the  dry  mustard  and  Wor- 
cestershire sauce,  red  and  black  pepper,  and  tabas- 
co.   Let  the  mixture  have  1  more  heating  and  pour 
over  toast. 

WELSH  RAREBIT. 

2  tabl^spoonfuls   flour,    1    tablespoonful   butter 
1  cup  cream,  \  teaspoonful  salt,  \  teaspoonful  mu- 
tard,  \  teaspoonful  pepper,  1  Ib.  rich  cream  cheese. 
Melt  butter  in  pan  without  browning,  stir  in  flour 
until  smooth  and  frothy,  add  liquid 'slowly  at  first, 
stirring  until  smooth  after  each  addition.  (Caution- 
Stir  the  sauce  thoroughly;  a  beginner  will  fail  at  this 
point.)  Season.  Add  the  cheese  finely  cut  or  ground. 
Stir  continually  now  until   the  mixture   becomes 
smooth.    Serve  en  toast  or  crackers. 

E.  W.  Ehrhart. 

LAMB  CHOPS. 


Small  lamb  chopsjbutter,  salt.  Rub  inside  of  chaf- 
ing dish  with  butter.  Let  the  dish  get  very  hot  so 
that  it  w^ll  at  once  sear  the  chops  and  prevent  the 
escape  of  the  juices.  Turn  them  often  while  cooking. 


HANOVER  COOK  BOOK.  253 


Miscellaneous 


HOW  TO  RESTORE  MILDEWED  CLOTHES. 

A  cure  for  mildew  that  is  a  remedy  of  an  old  negro 
laundress  is  excellent  for  all  white  goods,  and  wil 
not  injure  fine  materials.  Pour  a  quart  of  boiling 
water  over  2  ounces  of  chloride  of  lime,  add  3 
quarts  of  cold  water,  let  the  mixture  stand  until 
settled,  strain,  and  it  is  ready  for  use.  The  material 
should  be  steeped  in  the  limewater  for  a  day  or  over 
night,  when  the  spots  will  be  found  to  have  disap- 
peared. 

TO  REMOVE  SPLINTERS. 

When  a  splinter  has  been  driven  into  the  hand  it 
can  be  extracted  by  steam.  Fill  a  wide-mouthed 
bottle  nearly  full  of  hot  water,  place  the  injured 
pa  *t  over  the  mouth  of  the  bottle  and  press  it  slight- 
ly. The  action  thus  produced  will  draw  the  flesh 
down,  and  in  a  minute  or  two  the  steam  will  extract 
the  splinter,  also  the  inflammation. 

THE  WEDDING  ANNIVERSARY. 

Fifth  year  Wooden  Wedding 

Tenth    year    Tin    Wedding 

Fifteenth  year Crystal  Wedding 

Twentieth  year    . . China  Wedding 

Twenty-fifth    year     Silver    Wedding 

Thirtieth    year Pearl    Wedding 

Fortieth  year    Ruby   Wedding 

Fiftieth  year Golden  Wedding 

Seventy-fifth    year    Diamond    Wedding 


254  HANOVER  COOK  BOOK. 

FOR  HOARSENESS. 

Bake  a  lemon  or  a  sour  orange  20  minutes  in  a 
moderate  oven.  Open  at  one  end  and  take  out  the 
inside,  sweeten  pulp  with  sugar  or  molasses. 

TO  MAKE  HARD  WATER  SOFT. 

Stir  into  50  gallons  of  water  J  pint  freshly  slacked 
lime,  or  \  Ib.  borax.  Mr.  H.  Frysinger. 

Chester,  Pa. 

TO  CLEAN  BOTTLES. 

Put  them  into  a  kettle  of  cold  water  with  some 
wood  ashes  and  boil,  then  rinse  in  clean  soft  water. 

TO  KILL  MOTHS  IN  CARPETS. 

Wring  a  coarse  cloth  out  of  clean  water,  spread  it 
smoothly  on  the  part  of  the  carpet  where  moths 
are  suspected  to  be,  and  iron  it  with  a  hot  iron.  The 
steam  will  destroy  the  moths  and  eggs. 

TO  CURE  A  STING  OF  BEE  OR  WASP. 

Bind  on  common  baking  soda  dampened  with 
water,  or  mix  common  earth  with  water  to  the  con- 
sistency of  mud. 

TO  TAKE  CINDERS  FROM  EYE. 
Place  one  or  two  grains  of  flax  seed  in  the  eye. 
DURABLE  BLACK  INK. 

1  drachm  bi^hlorOmate  potassium,  1  drachm 
prussiate  potassium,  1  oz.  extract  logwood,  4  pts 
lukewarm  rainwater.  When  the  ingredients  are 
thoroughly  dissolved,  the  ink  is  ready  for  use.  If  it 
gets  too  thick  add  more  water. 

Mr.  H.  Frysinger, 
Chester,  Pa. 


HANOVER  COOK  BOOK.  255 

HOUSEHOLD  HINTS. 

To  remove  fruit  stains  pour  boiling  water  over 
them  before  washing. 

To  clean  porcelain  tubs,  etc.,  use  a  little  gasoline 
on  a  flannel  cloth. 

Coal  oil  on  a  soft  flannel  cloth  will  brighten  nickle 
and  tin;  will  keep  basin  and  bathtub  free  of  water 
marks  and  will  remove  finger  marks  from  woodwork. 
A  tablespoonful  of  coal  oil  in  1  quart  of  warm  water 
will  remove  fly  specks  from  brass  fixtures. 

FOR  DYSPEPSIA. 

One-half  oz.  pulv.  rhubarb,  J  oz.  calumba  root, 
\  oz.  camomile  flower,  \  oz.  gentian  root,  2  scruples 
salt  of  tartar,  2  scruples  cardamon  seeds.  Mix  in 
pure  brandy,  let  stand  7  days  before  using.  Dose — 
1  teaspoonful  3  times  a  day  before  eating. 

Mrs.  Catharine  A.  Brough. 

BLOOD  MEDICINE. 

5c  worth  sarsaparilla  bark,  5c  worth  of  sweet  wood, 
5c  worth  yellow  dock;  add  1  quart  of  water  and  boil 
down  to  a  pint,  using  an  agate  or  stone  vessel  (well 
covered).  Dose  for  an  adult,  one  teaspoonful  4 
times  a  day,  one  before  each  meal  and  one  on  re- 
tiring at  night.  Mrs.  Nevin  Fry. 

TO  RID  THE  KITCHEN  OF  FLIES. 
Pour  on  a  red  h  >t  shovel  a  few  drops  of  carbolic 
acid,  having  previously  closed  all  windows  and  doors. 

TO  PRESERVE  BROOMS. 

Dip  brooms  in  boiling  hot  water  occasionally 
to  make  them  tough. 

ADDITIONAL  MISCELLANEOUS  HINTS. 

Granite  ware  should  not  be  left  to  dry  over  a 
hot  fire,  as  the  heat  in  expanding,  may  cause  the 
outside  to  scale. 


256  HANOVER  COOK  BOOK. 

A  small  dish  of  charcoal  placed  in  your  meat 
larder  will  keep  the  articles  sweet  and  whole- 
some. 

Charcoal  is  a  splendid  disinfectant. 

Cotton  crepe  cut  into  1  yard  lengths  makes 
serviceable  dish  towls.  They  do  not  lint  and  give 
a  fine  polish  to  glass  ware. 

Before  cleaning  fish,  dip  them  in  hot  water,  and 
the  scales  will  be  very  easily  removed. 

For  applying  tonic  to  the  scalp,  fill  a  small  oil 
can  with  the  tonic,  part  the  hair  in  strands  and 
apply  the  tonic  directly  to  the  scalp. 

To  clean  steel  on  oven  doors,  rub  briskly  while 
the  steel  is  warm  with  a  soft  cloth  dipped  in  vinegar. 

To  clean  a  rusty  gas  oven,  saturate  a  woolen 
cloth  with  linseed  oil,  and  rub  over  the  entire  oven 
till  the  rust  disappears.  Then  rub  with  a  clean 
dry  cloth.  Wash  the  burners  and  racks  in  hot 
washing  soda,  and  suds;  turn  on  the  oven  burners 
and  dry  out  the  range  well  before  turning  them  off. 
Do  this  once  a  month  and  the  range  will  last  longer 
and  bake  better. 

Shoe  leather  stains  on  white  stockings  may  be 
removed  by  applying  oxolic  acid,  diluted  with  water, 
in  the  proportion  of  half  an  ounce  of  acid  to  a  pint 
of  water.  Rinse  and  repeat  until  the  stain  is  gone. 
Wash  afterwards,  very  thoroughly. 

In  purchasing  canned  goods  examine  the  cans 
carefully,  and  if  the  sides  bulge  outside,  reject 
them,  as  this  denotes  the  presence  of  gas  which 
renders  the  contents  unfit  for  food. 

To  make  silk  stockings  wear  longer,  darn  the 
heel  and  toes  before  wearing.  The  darning  will 
wear  off  first,  and  then  can  be  pulled  out  and  re- 
darned. 

To  prevent  custard  from  curdling,  put  the  cus- 
tard cups  into  a  pan  half  filled  with  cold  water, 
instead  of  hot.  The  custard  will  heat  more  gradually 
and  it  will  be  firm  without  a  drop  of  whey. 


HANOVER  COOK  BOOK.  257 

TO  REMOVE  STAINS. 

INK. — While  an  ink  stain  is  fresh  take  warm 
milk  and  saturate  the  stain;  let  stand  a  few  hours, 
then  apply  more  fresh  milk;  rub  it  well  and  it  will 
soon  disappear.  If  the  ink  has  become  dry,  use  salt 
and  vinegar. 

m  To  take  out  grass  stains,  wash  in  alcohol  and 
rinse  in  clear  water,  if  possible,  while  the  stain  is 
fresh.  Or  use  ammonia  and  water. 

To  remove  tobacco  stains  from  copper  or  brass 
ash-trays,  apply  a  little  denatured  alcohol  with  a 
brush. 

Coffee,  tea,  fruit. — Pour  boiling  water  through 
the  stained  portion  of  the  cloth  which  is  held  tight- 
ly over  a  bowl.  Javelle  water  may  be  used  later  if 
the  stain  is  persistent. 

Chocolate. — Apply  paste  of  borax  and  cold 
water.  Let  this  remain  for  a  short  time.  Rinse  off 
and  apply  boiling  water  as  outlined  for  tea  stains. 

Grease. — Wash  article  in  soap  and  moderately 
hot  water.  Javelle  water  may  be  used  if  stains  are 
persistent. 

Candle  Wax. — Put  a  sheet  of  white  blotting 
paper  under  the  stain  and  one  over.  Apply  a  hot 
iron.  If  color  remains  soak  in  denatured  alcohol 
for  a  few  minutes. 

Grass  Stain. — Wash  stain  in  kerosene. 
Iodine. — Rub  stain  with  starch  before  washing. 

Iron  Rust. — Apply  table  salt  and  lemon  juice  to 
stain.  Hold  over  steam. 

Mildew. — Wash  stain  in  cold  water  or,  if  very 
bad,  in  Javelle  water. 


258  HANOVER  COOK  BOOK. 

Wagon  Grease,  Machine  Grease,  Tar. — Apply 
lard  to  stain.  Wash  in  soap  and  moderately  hot 
water. 

JAVELLE  WATER. 

Put  1  Ib.  washing  soda  in  an  enameled  or  agate 
pan,  add  1  qt.  boiling  water.  In  a  similar  utensil 
put  J  Ib.  of  chloride  of  line,  add  2  qts.  cold  water. 
Stir.  Let  stand  over  night.  Pour  clear  liquid  into 
the  soda  solution.  Bottle.  Store  in  a  dark  place. 
Use  solution  with  equal  amount  of  hot  water. 
Javelle  water  may  be  used  on  white  or  unbleached 
cottons  or  linens  but  MUST  NOT  be  used  on  col- 
ored cottons  or  linens  or  any  piece  of  silk  or  woolen. 

ANTIDOTES  FOR  POISON. 

For  poisons  which  cause  an  instantaneous  sensa- 
tion of  burning  in  the  throat  or  stomach,  drink  a 
teacupful  of  sweet  oil,  or  lard  or  grease  of  any  kind, 
and  afterward,  if  vomiting  occurs,  about  the  same 
quantity  of  magnesia  water  or  soap-suds. 

For  poisons  which  are  gradual  or  cause  drowsiness, 
take  an  emetic  first,  that  is,  a  teacupful  warm  water, 
into  which  has  been  stirred  a  large  teaspoonful  each 
of  salt  and  ground  mustard,  every  five  minutes. 
After  one  or  two  effective  vomits,  drink  a  cup  or 
two  of  strong  coffee. 

For  arsenic,  creosote,  verdigris,  corrosive  subli- 
mate, etc.,  swallow  a  couple  of  raw  eggs,  or  at  least 
he  whites  of  them.  Mr.  H.  Frysinger, 

Chester,  Pa. 

TREATMENT  FOR  RUSTY  GAS  OVEN. 

Take  all  removable  parts  out,  saturate  a  woolen 
cloth  with  linseed  oil,  and  rub  over  the  entire  oven 
until  all  rust  disappears.  Then  give  a  final  rubbing. 
Do  the  same  with  the  out  side  of  the  range,  going 
over  every  thing  but  the  burners;  wash  the  burners, 
which  are  removable,  and  the  racks  in  hot  washing 
soda  and  suds;  turn  on  the  oven  burners  and  dry 


HANOVER  COOK  BOOK.  259 

out  the  range  well  before  turning  them  off.  All 
traces  of  oil  will  be  gone  and  you  will  be  astonished 
at  the  change.  Do  this  once  a  month  and  your 
range  will  last  longer  and  bake  better.  A  new  gas 
stove  may  be  kept  clean  by  rubbing  it  inside  and  out 
every  other  week  with  a  cloth  dipped  in  kerosene. 


CEMENT. 

9  oz.  rosin,  1  oz.  shellac,  \  oz.  beeswax;  melt 
altogether.  Mrs.  C.  Anthony. 

TOOTH  WASH. 

1  oz.  arrow  root,  1  oz.  Puruvian  bark. 

Mrs.  Catharine  Brough. 


TO  LOOSEN  A  COUGH. 

3  tablespoonfuls  of  flax  seed  boiled  well  in  1  quart 
of  water,  and  strained,  then  add  the  juice  of  3  lemons, 
1  pound  of  loaf  sugar.  Dose,  1  tablespoonfu  3 
times  a  day.  Mrs.  Nevin  Frey. 


HOP  COUGH  SYRUP. 

3  cups  boiling  water,  1  handful  of  hops,  1  handful 
chestnut  leaves;  boil  it  down  to  1J  cups,  then  add 
1J  cups  brown  sugar  and  boil  it  to  a  syrup. 

Mrs.  A.  R.  Brodbeck. 

COUGH  SYRUP. 

1  quart  of  water,  \  handful  horehound,  boil  down 
to  pint,  strain,  add  1J  cups  brown  sugar,  boiling  to 
a  syrup,  then  add  2  tablespoonfuls  glycerine  and 
essence  of  peppermint.  Dose  for  adult,  1  teaspoonf  ul 
5  or  6  times  a  day. 

N.  A.  Grbroecht. 
•  A 


260      HANOVER  COOK  BOOK. 
COUGH  SYRUP. 

1  cup  brown  sugar,  1  cup  vinegar,  1  cup  grated 
horse-radish.  Take  1  teaspoonful  before  each  meal 
and  before  going  to  bed.  Keep  air  tight. 

Mrs.  L.  B.  Sprenkle. 

COUGH  SYRUP. 

Double  handful  horehound,  double  handful  wild 
cherry  bark,  put  in  1  gallon  water,  boil  down  \  and 
strain.  Then  add  }  Ib.  rock  candy,  1  Ib.  white 
sugar,  1  piece  of  best  licorice,  1  pint  best  baking 
molasses.  Boil  all  together  till  like  syrup.  Boil  in 
stone  or  earthen  ware.  If  patient  is  nervous,  add 
a  little  boneset. 

Mrs.  Catharine  A.  Brough. 


HANOVER  COOK  BOOK.  261 


CARE  OF  THE  BABY  AND  COOKERY  FO  R 
THE  SICK. 


FIRST  AIDS. 

Earache.  First,  drop  warmed  sweet  oil  into 
the  ear.  Test  your  own  ear  first  to  insure  its  not 
being  too  hot. 

Second,  rest  the  affected  side  on  a  hot  water  bag. 

Colic.  An  attack  of  colic  is  best  relieved,  by 
giving  sips  or  teaspoonful  doses  of  quite  hot  water. 
A  soda  mint  tablet  dissolved  in  one  ounce  hot 
water,  and  given  in  teaspoonful  doses  every  five 
minutes  will  relieve  many  cases.  Discontinue  food 
temporarily  and  give  water  only. 

Convulsions.  While  awaiting  the  doctor,  place 
the  baby  in  a  warm  bath,  and  rub  the  body  vigor- 
ously while  in  the  bath.  If  mustard  is  at  hand,  add 
two  teaspoonfuls  to  the  water.  Give  the  baby  an 
enema  as  soon  as  possible,  and  as  soon  as  he  can 
swallow  give  two  teaspoonfuls  of  castor  oil.  For  a 
few  days  a  greatly  reduced  diet  should  be  given. 

Buttons,  etc. ,  swallowed  by  children  are  rarely 
of  great  harm.  Do  not  give  a  laxative,  but  feed  the 
child  on  oatmeal,  potato,  cornmeal,  mush,  sub- 
stances which  will  coat  the  object  swallowed,  so 
that  it  cannot  perforate  the  walls  of  the  intestines. 

Hiccoughs.  Can  be  cured  by  taking  a  moutliful 
of  water,  pressing  inwartl  the  tragus  (the  little 
protection  in  front  of  the  ear)  and  then  swallowing 
the  water.  This  has  never  been  known  to,  fail. 

Prickly  heat.  Give  sponge  "heaths  of  biqar- 
bonate  of  soda,  (common  cooking  soda)  one  table- 

ronful  to  two  quarts  of  water.     Do   not  rub   if 
skin  is  dry.  With  a  powder  composed  of  equal 
parts  of  starch  and  oxide  of  zinc  obtained  at  the 


262  HANOVER  COOK  BOOK. 

drug  store,  dust  the  skin  thoroughly  several  times 
a  day. 

Croup.  Call  a  doctor  at  once,  but  while  wait- 
ing for  him,  give  the  child  a  teaspoonful  of  syrup 
of  Ipecac;  and  if  vomiting  does  not  occur,  repeat 
the  dose  in  fifteen  minutes. 

DONT'S 

Do  not  give  the  baby  a  pacifier. 

Do  not  give  soothing  syrups  or  paregoric. 

Do  not  give  patent  cough  medicines. 

Do  not  allow  flys  to  rest  on  a  feeding  bottle. 

Do  not  neglect  the  cleaning  of  bottle  and  nipple. 

Do  not  feed  baby  at  irregular  intervals. 

Do  not  fail  to  protect  baby  from  flies  and  mos- 
quitoes. Mosquito  netting  is  quite  inexpensive. 

Do  not  kiss  the  baby  or  allow  others  to  dp  so. 

Children  with  poor  appetites  should  not  be 
allowed  to  eat  between  meals,  nor  should  they  be 
given  sweets. 

Never  prepare  the  baby's  food  before  thoroughly 
cleansing  the  hands. 

Babies,  like  plants,  cannot  thrive  without  air 
and  sunshine. 

COOKERY  FOR  THE  SICK. 

Kinds  of  invalid  diet. — In  the  feeding  of  in- 
valids there  are  four  grades  of  diet  recognized, 
besides  the  so-called  special  or  restricted  diets 
which  are  required  in  dealing ^  with  such  diseases  as 
diabetes,  various  forms  of  digestive  diseases,  and 
others  in  which  the  diet  is  the  most  important  fea- 
ture of  the  treatment. 

1.  Fluid  or  liquid  diet. 

2.  Semi-solid  diet. 

3.  Light  diet. 

4.  Regular  or  "full"  diet. 

Fluid  diet. — For  patients  on  fluid  or  liquid  diets,- 
such  foods  as  the  following,  are  included:  beef -tea, 
beef-juice,  chicken  broth,  mutton  broth,  gelatine 
ice  cream,  and  water  ices,  barley  water,  cocoa,  al- 


HANOVER  COOK  BOOK.  263 

bumen  water,  certain  forms  of  strained  gruel, 
buttermilk,  and  milk  served  in  its  natural  state,  or 
in  its  almost  numberless  combinations  that  vary 
the  flavor. 

Semi-solid  Diet. — For  patients  on  semi-solid 
diet,  such  foods  are  suitable  as  oatmeal  gruel,  or 
well  cooked  cereals,  custards,  egg  nogs,  blanc  mange, 
rice,  tapioca,  sago,  prune  or  apple  whips,  milk- 
toast,  soft-boiled  eggs  and  bread  and  milk — these 
in  addition  to  the  foods  mentioned  in  the  liquid 
diet  list. 

Light  Diet. — For  patients  on  light  diet  such 
additions  are  made  as  bread,  crackers,  toasts, 
some  fruits,  certain  kinds  of  fish  such  as  oysters, 
clams,  and  the  white-fleshed  fishes,  poultry,  and 
game,  all  meals  being  served  in  small  quantities. 

Regular  diet  may  include  any  of  the  above  ar- 
ticles with  beef,  mutton  and  other  meats  added, 
certain  vegetables,  and  all  fruits. 

Always  prepare  food  for  the  sick  in  the  neatest 
and  most  careful  manner.  In  sickness  the  senses 
are  unusually  acute,  and  far  more  susceptible  ta 
carelessness,  negligence,  and  mistakes  in  the  pre- 
paration and  serving  of  food  than  when  in  health. 

Corn  Meal  Gruel. — Mix  1  tablespoonful  corn 
meal,  J  teaspoonful  salt,  and  2  tablespoonfuls  cold 
water.  Add  1  pint  boiling  water,  simmer  slowly 
1  hour.  In  serving  bowl  put  2  tablespoonfuls 
cream,  1  lump  sugar,  strain  in  gruel,  stir  for  a  mo- 
ment and  serve. 

Flour  and  arrowroot  gruel  is  made  in  the  same 
way,  but  cooked  only  10  minutes. 

Farina  gruel  ife  made  with  milk  and  cooked  1 
hour  in  a  double  boiler. 

Boil  oatmeal  gruel  1  hour  and  strain. 

Barley  Water. — Wash  2  tablespoonfuls  pearl 
barley,  scald  with  boiling  water,  boil  5  minutes, 
Strain.  Add  2  quarts  cold  water,  simmer  till  re- 
duced \.  Strain,  add  lemon  juice  to  taste.  Good 
in  fevers. 

Beef  Tea. — Chop  very  fine  1  pound  lean  beef 
round.  Cover  with  |  pint  cold  water.  Stand 
in  cold  place  1  hour.  Set  over  hot  water,  stir  till 


264  HANOVER  COOK  BOOK. 

liquid  BEGINS  to  turn  color.     Strain,  add  pinch 
salt.    To  reheat,  set  cup  in  pan  of  hot  water. 

Sunshine  Orange. — Soak  an  orange  in  hot  water 
for  half  an  hour  or  so,  until  it  is  heated  to  the  core. 
The  skin  will  loosen  and  come  off  like  a  glove,  and 
the  pulp  will  be  sweet  with  the  sweetness  that  comes, 
not  from  the  sugar,  but  from  the  sun. 


HANOVER  COOK  BOOK.  265 


Fireless  Cooker 


REMARKS. 

I.  Any  food  that  can  be  cooked  in  water  or  by 
steam  can  be  cooked  to  perfection  in  the  Fireless 
Cooker. 

II.  The  best  results  are  accomplished  when  the 
kettles  are  full  of  boiling  hot  food,  and  tightly  cov- 
ered. 

III.  If  a  small  amount  of  food  is  to  be  cooked, 
it  may  be  put  into  a  small  utensil,  which  can  be 
placed  inside  the  kettle  and  surrounded  with  water. 
Place  it  on  the  stove  and  allow  to  boil  a  moment 
before  placing  in  cooker. 

IV.  Or  the  food  may  be  placed  in  the  kettle  and 
taken  from  the  cooker  and  reheated  at  least  once 
during  the  cooking. 

V.  In  cooking  meat— such  as  pot  roasts  or  a 
ham,  it  is  necessary  that  it  be  allowed  to  boil  on  the 
stove  until  the  centre  of  the  meat  is  heated  to  the 
boiling  point. 

VI.  It  does  not  injure  vegetables  or  meats  to  be 
left  in  cooker  longer  than  time  given. 

VII.  A  brick  of  ice  cream  may  be  placed  in  the 
cooker 'arid  it  will  remain  firm  for  hoursi 

VIII.  Always  place  the  cover  on  the  kettle  while 
the  food  is  boiling,  and  a  few  moments  before  the 
kettle  is  placed  in  the  cooker,  tighten- the  clamps  so 
that  the  air  space  over  the  food  may  be  filled  With 
steam. 

IX.  Place  the  kettle  in  cooker  immediately  after 
it  is  taken  from  stove. 


266  HANOVER  COOK  BOOK. 

TABLE    FOR    BOILING   CEREALS. 

Scotch  Oatmeal — 1  rounded  teaspoonful  salt  to 

1  cup  cereal,  4  cups  water  to  1  cup  of  cereal,  boil 
20  minutes  before  putting  in  cereal,  leave  in  cooker 
3  to  6  hours  or  all  night;    Rolled  Oats — 1  rounded 
teaspoonful  salt  to  1  cup  of  cereal,  If  cups  of  water 
to  1  cup  of  cereal,  boil  5  minutes  before  putting  in 
cooker,  leave  in  cooker  2  to  4  hours  or  all  night; 
Rice — 1  rounded  teaspoonful  salt  to  1  cup  of  cereal, 
2J  cups  of  water  to  1  cup  of  cereal,  boil  10  minutes 
before  putting  in  cooker,  leave  in  cooker  2  to  4  hours 
or  all  night;  Cornmeal — 1  rounded  teaspoonful  salt 
to  1  cup  of  cereal,  4  cups  of  water  to  1  cup  of  cereal, 
boil  10  minutes  before  putting  in  cooker,  leave  in 
cooker  3  to  6  hours  or  all  night;  Hominy — 1  rounded 
teaspoonful  of  salt  to  1  cup  of  cereal,  4  cups  of  water 
to  1  cup  of  cereal,  boil  10  minutes  before  putting  in 
cooker,  leave  in  cooker  6  to  10  hours  or  all  night; 
Wheaten  Grits — 1  rounded  teaspoonful  of  salt  to  1 
cup  of  cereal,  3  cups  of  water  to  1  cup  of  cereal, 
boil  10  minutes  before  putting  in  cooker,  leave  in 
cooker  2  to  4  hours  or  all  night;  Farina — 1  rounded 
teaspoonful  of  salt  to  1  cup  of  cereal,  3J  cups  of  water 
to  1  cup  of  cereal,  boil  10  minutes  before  putting  in 
cooker,  leave  in  cooker  2  to  4  hours  or  all  night. 

TABLE  FOR  BOILING  VEGETABLES. 

Cover  potatoes  with  boiling  water,  1  round  table- 
spoonful  salt,  boil  10  minutes  and  leave  in  cooker 

2  hours  or  longer;  Asparagus  (tied  in  bundles)—- 
Cover  with  boiling  water,   teaspoonful   salt,   boil 
5  minutes  and  leave  in  cooker  2  hours  or  longer; 
Cauliflower — cover  with  boiling  water,  1  teaspoonful 
salt,  boil  10  minutes  and  leave  in  cooker  2  hours  or 
longer;  Corn — Cover  with  boiling  water,  1  table- 
spoonful  salt,  boil  5  minutes  and  leave  in  cooker 
2   hours   or  longer;   Carrots — Cover  with   boiling 
water,  1  teaspoonful  salt,  boil  10  minutes  and  leave 
in  cooker  1?  hours  or  longer;  Beets — Cover  with 
boiling  water,  1  teaspoonful  salt,  boil  10  minutes 
and  leave  in  cooker  2  hours  or  longer;  Cabbage — 


HANOVER  COOK  BOOK.  267 

Cover  with  boiling  water,  1  teaspoonful  salt,  boil 
10  minutes  and  leave  in  cooker  3  hours  or  longer; 
Turnips — Cover  with  boiling  water,  1  teaspoonful 
salt,  boil  10  minutes  and  leave  in  cooker  2  hours 
or  longer;  Parsnips — Cover  with  boiling  water,  1 
teaspoonful  salt,  boil  10  minutes  and  leave  in  cooker 
2  hours  or  longer;  Sweet  potatoes — Cover  with 
boiling  water,  1  tablespoonful  salt,  boil  10  minutes 
and  leave  in  cooker  3  hours  or  longer;  Spinach- 
Cover  with  boiling  water,  1  teaspoonful  salt,  boil 
5  minutes  and  leave  in  cooker  1  hour  or  longer; 
Macaroni — 2  qts.  of  boiling  water  to  J  lb.,  1  table- 
spoonful  salt,  boil  10  minutes  and  leave  in  cooker 
2  hours  or  longer;  Onions — Cover  with  boiling  water, 
1  tablespoonful  salt,  boil  5  minutes  and  leave  in 
cooker  3  to  4  hours. 

TABLE  FOR  BOILING  MEATS. 

Corned  Beef— Cover  with  cold  water,  boil  20  min- 
utes and  leave  in  cooker  6  hours  or  longer;  Ham — • 
Cover  with  cold  water,  boil  20  minutes  and  leave 
in  cooker  6  hours  or  longer;  Tongue — Cover  with 
cold  water,  boil  20  minutes  and  leave  in  cooker  6 
hours  or  longer;  Leg  Mutton — Cover  with  boliing 
water,  boil  20  minutes  and  leave  in  cooker  3  J  hours  or 
longer;  Fresh  Beef — Cover  with  boiling  water,  boil 
20  minutes  and  leave  in  cooker  3|  hours  or  longer; 
Chicken — Cover  with  boiling  water,  boil  20  minutes- 
and  leave  in  cooker  2  hours  or  longer. 

BROWN  SOUP  STOCK. 

4  Ibs.  soup  meat  and  bone,  1  onion,  1  tablespoonful 
salt,  J  teaspoonful  pepper,  2|  qts.  water,  1  carrot, 
J  bay  leaf,  1  turnip,  1  stalk  celery.  Wipe  meat  and 
cut  into  inch  cubes.  Brown  about  one-third  of  meat 
in  frying  pan  with  a  little  of  the  suet  and  onion. 
Place  bone  and  remaining  meat  in  kettle,  add  2  qts. 
cold  water  and  allow  to  stand  1  hr.  Add  2  cups  of 
water  to  meat  in  frying  pan,  allow  to  boil  a  minute 
and  add  to  kett.le  Add  seasoning  and  diced  carrots 


268  HANOVER  COOK  BOOK. 

and  turnips.  Bring  to  boiling  point  and  allow  to 
simmer  10  min.,  place  in  cooker  8  hrs.,  cool  and  skim 
fat  from  top  before  using. 

VEGETABLE  SOUP. 

2  cups  brown  soup  stock,  2  cups  tomato  juice,  1 
cup  carrots,  1  cup  turnips,  1  cup  diced  potatoes, 
1  onion,  f  cup  celery,  1  cup  peas,  seasoning.  To  the 
soup  stock  and  tomato  juice  add  the  carrots,  turnips, 
onions  and  celery  which  have  been  cut  into  small 
pieces.  Boil  s  owly  for  10  minutes  and  then  place  in 
cooker  4  hrs.  and  add  diced  potatoes,  peas  and  sea- 
soning. Boil  5  minutes  and  return  to  cooker  for 
an  hour  longer. 

BOILED  WHITE  FISH. 

Clean  and  bone  fish  and  sew  in  cheesecloth  bag, 
leaving  room  for  fish  to  swell.  Place  fish  in  kettle 
with  back  down,  cover  with  boiling  water  salted; 
allowing  1  tablespoonful  of  salt  and  vinegar  or  lemon 
juice  to  each  quart  of  water.  Boil  5  minutes.  Place 
in  cooker  for  1  hour.  If  fish  weighs  over  2  Ibs.  boil 
10  minutes.  The  skin  may  be  easily  peeled  from  a 
boiled  fish.  Serve  with  tomato  sauce. 

CHICKEN  STEW. 

Clean  chicken  and  cut  into  small  pieces.  Place  in 
kettle  and  cover  with  water.  Allow  to  boil  slowly 
for  30  minutes;  season  with  salt  and  pepper,  and 
place  in  cooker  for  6  hours.  Remove  from  cooker  and 
add  thickening.  Serve  on  toast,  or  the  stew  may 
again  be  brought  to  the  boiling  point  and  dumplings 
added,  and  the  kettle  replaced  in  the  cooker  30  min. 

CAULIFLOWER. 

Remove  outside  leaves  from  cauliflower  and  place 
in  cold  water,  allow  to  remain  \  hour.  Place  in  ket- 
tle and  cover  with  boiling  water,  add  1  teaspoonful 
of  salt  and  boil  slowly  5  minutes,  place  in  cooker  for 
2  hours.  Drain  and  serve  with  white  sauce. 


HANOVER  COOK  BOOK.  269 

BOILED  POTATOES. 

Wash  and  pare  potatoes.  Cut  into  pieces  of  uni- 
form size,  cover  with  boiling  salted  water,  and  boil 
5  minutes.  Place  in  cooker  for  1  hour  to  2  hours 
depending  on  size  of  pieces  and  amount  in  kettle 
drain,  wash,  add  salt,  pepper,  milk  and  butter. 
Beat  until  smooth. 

BOILED  RICE 

1  cup  rice,  5  cups  water,  2  teaspoonfuls  salt.  Clean 
and  wash  rice,  then  stir  into  boiling  salted  water, 
and  allow  to  boil  5  minutes.  Place  kettle  in  cooker 
and  allow  to  remain  3  hours.  It  may  be  left  over 
night  without  over  cooking. 

DRIED  PEACHES. 

Wash  peaches  in  co  d  water.  Drain  and  cover 
with  tresh  water,  allow  to  soak  over  night,  boil 
slowly  for  10  minutes  in  water  in  which  they  were 
soaked.  Add  sugar  to  taste  and  place  in  cooker  for 
4  hours.  Serve  cold. 

STEAMED  GRAHAM  BREAD. 

1  qt.  graham  flour,  1  teaspoonful  salt,  1  level  tea- 
spoonful  soda,  J  cup  molasses,  sour  milk.  Sift  salt 
and  soda  with  flour,  mix  thoroughly,  add  molasses 
and  sour  milk  enough  to  make  a  stiff  batter.  Beat 
well  and  fill  well-buttered  mold  or  cans  not  more 
than  one-half  or  two-thirds  full.  Place  in  kettle 
of  boiling  water,  allowing  water  to  come  almost  to 
the  top  of  molds.  Boil  10  minutes  if  molds  are 
smal  and  15  minutes  if  large.  Remove  kettle  to 
cooker  without  jarring.  Leave  in  cooker  3  hours. 
Remove  bread  from  molds,  brush  with  melted  butter 
and  place  in  hot  oven  until  brown. 

FIG  PUDDING. 

1  cup  sugar,  \  cup  butter,  \  cup  water,  two  and 
one-third  cups  flour,  \  cup  figs,  chopped  fine,  1  level 


270  HANOVER  COOK  BOOK. 

teaspoonful  baking  powder,  whites  of  4  eggs.  Cream 
butter,  add  sugar  gradually,  sift  baking  powder 
with  flour,  and  add  milk  and  flour  alternately,  add 
figs  and  fold  in  whites  of  eggs.  Pour  mixture  into 
buttered  molds,  place  molds  in  kettle  and  add 
boiling  water  until  it  comes  to  top  of  molds.  Boil 
15  minutes  and  place  in  cooker  2  hours.  Serve  with 
hard  sauce. 

TO  CAN  STRAWBERRIES. 

Crush  1  of  the  berries  selected  for  canning  and  put 
them  into  a  preserving  kettle  with  1  pt.  of  sugar  and 
1  cup  of  water  for  each  qt.  of  fruit,  let  it  come  grad- 
ually to  boiling  point,  then  remove  skum  and  strain. 
Fill  glass  jars  with  the  remaining  berries  and  set  in 
kettle  of  cooker  with  a  little  hot  water  in  bottom. 
Fill  cans  of  fruit  with  the  strained  syrup  and  screw 
on  tops  loosely,  after  cans  are  filled,  add  hot  water 
to  the  kettle  until  it  comes  nearly  to  the  top  of  cans, 
put  m  the  coyer  and  boil  20  minutes,  pack  in  the 
cooker  and  let  it  remain  there  until  cold,  then  remove 
the  cans,  tighten  the  caps  and  keep  in  a  cool,  dry, 
dark  closet. 

ROASTING  AND  BAKING. 

Cookers  provided  with  radiators  for  baking  and 
roasting  have  proven  most  satisfactory.  The  food  is 
made  in  the  usual  way,  and  baked  or  roasted  as  if  in 
the  old-fashioned  stove  oven.  With  this  difference 
the  food  will  not  burn. 


HANOVER  COOK  BOOK.  271 

SHREDDED  CODFISH  BALLS. 

Mix  with  one  cup  hot  mashed  potatoes  (unseason- 
ed) J  cup  BEARDSLEY'S  SHREDDED  COD- 
FISH, just  as  it  comes  in  the  box;  or  if  too  salt  satu- 
rate in  cold  water  (do  not  soak)  and  squeeze  dry. 
Add  to  this  one  small  egg  and  a  speck  of  pepper, 
beating  all  till  light  and  creamy.  Shape,  roll  in  dry 
bread  crumbs,  dip  in  beaten  egg,  which  has  one 
tablespoonful  of  milk  added  to  it,  then  in  crumbs 
again.  Place  in  frying  basket,  fry  in  deep,  hot  fat, 
just  below  the  smoking  point,  till  a  rich  brown. 
Drain  on  brown  paper.  Garnish  with  parsley. 

SHREDDED  CODFISH  ON  THE  HALF  SHELL. 

Bake  six  smooth,  clean,  potatoes  of  equal  size. 
Cut  in  halves,  lengthwise  and  without  breaking  the 
skin.  Scoop  out  the  potato  into  a  hot  bowl.  Mash 
and  add  one  cup  BEARDSLEY'S  SHREDDED 
CODFISH  wrung  out  of  hot  water,  two  tablespopn- 
fuls  of  butter,  one-quarter  cup  of  hot  cream  or  milk. 
Salt  and  cayenne  pepper  to  taste.  Cut  fine  four 
hard-boiled  eggs  and  add  to  the  potatoes.  Fill  the 
shells  with  this  mixture,  heaping  them  up  a  little 
above  the  edge.  Grate  cheese  over  the  top  and  add 
a  little  more  pepper.  Bake  until  hot  and  brown  and 
serve  very  hot.  You  can  brush  the  tops  with  white 
of  egg  before  you  grate  the  cheese  if  you  wish  them 
to  look  extra  well.  E.  0.  E.,  Pa. 


SHREDDED  CODFISH  WITH  MACARONI. 

Boil  one-third  package  of  macaroni  for  twenty 
minutes,  drain,  put  into  a  pudding  dish,  dusting  a 
third  of  a  box  BEARDSLEY'S  SHREDDED 
CODFISH  through  it;  add  enough  milk  to  almost 
cover  it,  dust  cracker  crumbs  over  top;  beat  two 
eggs  very  light,  add  half  cup  milk,  pour  over  all 
and  bake  half  an  hour.  Serve  hot. 


272  HANOVER  COOK  BOOK. 

SHREDDED  CODFISH  SOUFFLE. 

Put  one  cupful  of  stale  bread  crumbs  and  a  half 
cup  of  milk  over  the  fire  and  stir  constantly  until 
boiling  hot.  Take  from  the  fire,  add  the  yolks  of 
two  eggs,  one-quarter  teaspoonful  salt  the  same  of 
pepper.  Now  stir  into  this  one  cupful  of  BEARD- 
SLEY'S  SHREDDED  CODFISH.  When  well 
mixed,  stir  in  carefully  the  whites  of  two  eggs, 
beaten  to  a  stiff  froth,  put  quickly  into  a  baking 
dish,  bake  in  a  quick  oven  five  minutes  or  until 
golden  brown.  Serve  at  once.  The  souffle  is  very 
conveniently  served  when  baked  in  individual 
dishes.  China  or  paper  cases  may  be  used. 


HANOVER  COOK  BOOK. 


273 


Index 


Almonds,  Salted  or  raosted.  .  227 
Apples 

Brown  Betty 143 

Baked 63,  140 

Butter 231 

Custard  pie 163 

Float 140 

Fritters 63 

Rice 133 

Sauce  cake 172 

Stuffed  with  nuts 140 

Tapioca  .  '. 133 

Waldorf  salad 90 

Winter  salad 90 

Ash  bolton  puddling 142 

Asparagus  salad 87 

Asparagus  Soup 13 

Asparagus   Vmegarette 87 

Baby,  Care  of 261 

Bacon,  Southern  style 49 

Bean  soup 9 

Beans 

Baked   72 

Boston  baked 72 

Escalloped  with  corn 71 

Lima  71 

To  can 216 

Beef 

Brownies 52 

Cannelon    51 

Dried 251 

Loaf 55 

Patties 54 

Pot  roast 55,  230 

Roll 54 

Roll   rollardm 231 

Beefsteak,  Baked 51,  52 

Beefstead,  French  bajced.  ...  52 

Beet  salad 87 

Beets,     Boiled    with    white 

sauce  73 

Beets,  With  dressing 72 

Beverages     246-249 

Chocolate 246 

Cider   punch 248 

Circus  punch 247 

Coffee   246 

Cranberry  syrup 249 

Fruit  punch 237 

Grape  juice 246 

Marshmallow   lemonade.  .  248 

Raisin   tea.  .            247 


Raspberry  vinegar 247 

Rhubarb  fizz 249 

Spiced  lemonade 248 

Tapioca  jelly  (for  sick).  .  .   247 

Tea    246 

Tea  punch 248 

Biscuits 

Butter 117 

Cream .  -. 117 

Drop .'.  ..    117 

Maple   118 

Maryland 118 

Soda    118 

Biscuits,  See  also  Cinnamon 
cake,  Coffee  cake,  Muffins, 
Pop  overs,  Rolls,  Sally 
Lunn,  Scones,  Tea  cake, 
Waffles. 

Bisque  ice  cream 226 

Boston  baked  beans 72 

Boston  brown  bread 109 

Bread    107 

Baking,  Time  for. 107 

Boston  brown   109 

Bran    110 

Brown 109 

Corn,  See  Corn  meal  bread 

Graham 107,110 

How  to  bake 107 

How  to  cut  hot 107 

Light   cinnamon 115 

Nut  HO 

Raisin  108 

Rye   109 

Sweet  potato 108 

White    108 

Bread,  See  also  Biscuit  ,  Cin- 
namon cake,  Coffee  cake, 
Rolls,  Scones,  Sally  Lunn. 

Bread    cake 135 

Brown  Betty 143 

Buns,  See  Rolls. 

Butter,  How  to  cut 107 

Cabbage 

Creamed 73 

Hot  slaw 231 

Pickle    98 

Salad 85,   86 

Sauerkraut 228 

Stuffed    73 

With  boiled  dressing 86 


274 


HANOVER  COOK  BOOK. 


Cake    ' 170-201 

Almond 172 

Ambrosia   193 

Angel   186,  187 

Anonymous    192 

Apple  sauce 172 

Baking,  Time  for. 170 

Barker 193 

Blitz  Torte 194 

Bread    .135 

Bride 193 

Buckeye  loaf 193 

Caramel    194 

Chocolate 172,    173,    174 

Cinnamon 114,   120,   121 

Chocolate 172,    173,    174 

Cinnanion 114,   120,   121 

Citron 195 

Cocoa   174 

Cocoanut 175,    176 

Coffee   175 

Coffee  fruit 175 

Coffee,  Moravian 114 

Cream 195 

Cream  chocolate 173,  174 

Cream  sponge 174 

Currant 196 

Delicate    194 

Delicfous 196 

Devil   176-178 

Dover   196 

Dundee 196 

Feather 197 

Federal .197 

Fig .197 

Float 198 

Fruit 179,  180,  181 

Garfield 193 

Ginger,  See  Ginger  bread 
and  cakes. 

Gold 181,  182 

Hickory  nut 182,  183 

Hot  milk 193 

Howard  loaf 198 

Ice  Cream 183 

Irish  pound 187 

Jellt  roll 198 

Johnnie  s  birthday 198 

Kaiser 198 

Lady  199 

Lady  Baltimore 184 

Lake  George 199 

Layer 178, 

182,  184,  185,  192,  194,  199 

Lemon 185 

Log  cabin 199 

Log  cabin 199 


Maraschino  cherry 195 

Marble 185,  186 

Marshmallow 184 

Midnight    178 

Mock  lady 199 

Moravian  coffee 114 

Mountain  ash 191 

Neapolitan 200 

Nine  minute 200 

No  egg 200 

Nothing    200 

One  egg 192,  200 

Orange 187 

Pound 188 

Prune 197 

Queen 201 

Raisin 181 

Rose    201 

Scripture 201 

Shellbark  and  raisin 183 

Spice   171 

Sponge    189 

Sponge,  Boiled 190 

Sponge,  Cold  water 189 

Sponge,  Cream 174 

Sponge,  Hot  milk 190 

Sunshine 188 

Taylor 201 

Tea 121,  201 

Tilden 201 

Variety  192 

Walnut  loaf 182 

Wellesley    195 

Whipped   cream 184 

White    190 

White   fruit 181 

White  mountain 191 

Yellow 192 

Cake,   See  also  Shortcake 

Cakes,  Small 202 

Almond  crackers 209 

Bachellor  buttons 206 

Bride 208 

Butter 208 

Caraway  jumbles 203 

Chocolate 208 

Cocoanut  cakes 204 

Cookies 204 

Crackers 204 

Jumbles 203 

Squares 204 

Crackers  with  nuts 207 

Cup 196 

Drop 205,206 

Drop  cugar  cookies 206 

Emma  .  r 209 

French   crackers 202 


HANOVER  COOK  BOOK 


275 


Ginger,  See  Ginger  bread 
and  cakes 

Graham   crackers 207 

Gramdna  s  molasses 211 

Hermits 208 

Jumbles 203 

Kisses 204,  205 

Ladies'  fingers 208 

Lemon    crackers ,.  .  .   209 

Marxhmallow    and   butter 

thins    207 

Molasses 211 

Nut 207,    208 

Oat  flake  macaroons 210 

Oatmeal  crackers 209 

Peach  kernel 207 

Pepper  nuts 208 

Rolled  oats  cookies 210 

Rolled  oats  wafers 210 

Sand  tarts 202 

Sugar  cakes 205,  206 

Cookies 206 

Wafers    209 

Walnut  kisses 204 

Candle  wax,  To  remove 257 

Candy     238-245 

Butter  creams 244 

Butter  scotch 242 

Candied  orange  peel 244 

Caramels 238,  239 

Chocolate 238 

Cocoanut  bars 242 

Cold  fudge 240 

Cream  chocolate 238 

Cream  mints 243 

Creamed  dates 241,  242 

Fudge   239 

Marshmallows  .  .  .  244 

Mint   243 

Peanut    241 

Bars 241 

Brittle 241 

Butter  fudge 240 

Pinoche 243 

Sea  foam 245 

Stuffed  dates 241 

Sultana  fudge 240 

Vanilla  taffy 242 

Canning  fruits 216 

Pineapple  217 

Rhubarb 217 

Small  fruits 216 

Canning  vegetables 

Beans    216 

Corn    217 

Carrots  77 

Catsup,  See  Pickles 


Cauliflower,  Baked 76 

With  tomato  sauce 77 

Chafing  dish  recipes 250-252 

Charlotte  Russe 152 

Cheese 

And  nut  salad 92 

Au  gratin 78 

Balls    79 

Blushing  bunny 79 

Custard 164 

Dream  cakes 77 

Fondu  78 

Macaroni 78,  79 

Pudding   80 

Sandwiches 123 

Souffle 79 

Schmier  kase 237 

Straws 131 

Toast 78 

Welsh  rarebit 252 

Chestnut  salad 

Chestnuts,  Stewed 80 

Chicken 

Corn  pie 41 

Corn  soup 15 

Creamed 251 

Croquettes    44,   45 

Filling 39 

Filling  for  patties 44 

Fried 46 

Fried   Maryland 46 

Fried  Brown  fricassee 46 

How  to  clean  and  truss. . .     38 

How  to  roast 38 

Jellied 39,    40 

Patties,  with  oysters 32 

Pie 41 

Pot  pie 40 

Pressed  39 

Salad 83 

Chili  Con  Garni 51 

Chili  sauce,  See  Pickles 

Chocolate 

Bavarian   cream 153 

Cake,  See  Cake 
Candy,  See  Candy 

Custard     150-151 

Hot   246 

Ice  cream 225 

Icing 167,168,  169 

Pie     161 

Pudding   151 

Sauce 147 

Stain,  To  remove 257 

Tart 162 

Chow-chow,  See  Pickles 

Cider   punch 248 


276 


HANOVER  COOK  BOOK. 


Cider  soup 9 

Cinnamon   cake   and   rolls 

Buns    114 

Cake 114,120,  121 

Rolls    115 

Rusks    114 

Sweet  cakes. 121 

Toast 12.1 

Circus  punch 247 

Clam  chowder 10 

Clams,  Deviled 24 

Clams,   Stewed 24 

Codfish 271 

Coffee    ; 246 

Cake 175 

Cake    Moravian 114 

Hot  sauce 147 

Stain    To  remove 257 

Conserves   218-222 

Amber  marmalade 218 

Cherry  honey 219    220 

Citron    preserved 219 

Grape  fru  timarmalade.  .  .   221 

Green  grape  conserve 220 

Jams   222 

Pineapple  and  cherry  mar- 
malade       220 

Pineapple  and  strawberry 

conserve    220 

Rhubarb    conserve 222 

Pineapple  honey 220 

Quince  chips 221 

Quincy  honey 221 

Strawberry  honey 219 

Strawberry  preserves 219 

Cookies     See    Cakes,    Small 

Corn  cob  syrup 222 

Corn 

Chowder 70 

Chow  chow . ; 99 

Escalloped  with  beans.  ...     71 

Fritters 70 

Oysters  70 

Pudding 69,  70 

Soup    ,   14 

Cream   of 15     17 

Green    15 

Chicken 15 

Without  meat 15 

To  can 217 

Corn  meal  bread 

Green   pone 119 

Hasty  pudding 142 

Indian  pudding 136 

Muffins 128 

Mush 120,  231 

Pone... 118,  119 


Spider  119 

Spoon    119 

Cough  syrup 259,  260 

Crab 

Cakes    26 

Deviled 25,  26 

Hard  shell 25,  26 

Soft  shell 25 

Crackers,   See   Cakes,   Small 

Cranberry  jelly 35 

Sauce 35 

Syrup    249 

Cream  cake,  See  Cakes 

Cream  candy,  See  Candy 

Cream 

Chocolate  Bavarian 153 

Ice  223 

Marshmallow 150 

Mock  ice 150 

Pie 161 

Pudding    143 

Puffs 143,  144,  145 

Sauce 34 

Slaw 86 

Spanish 153 

Vanilla  snow 154 

Whipped 152 

Croquettes 

Chicken 44,     45 

Egg   62 

Fish 21 

Meat 53 

Potato  . 67 

Rice 80 

Salmon 21,  22 

Sweet  potato 68 

Veal 45,  57 

Crullers   or   Doughnuts. 232-234. 
See  also  Fat  cakes 

Cucumbers,  Fried 74 

Pickled 99,    100 

Stewed 74 

Custards 

Baked   149 

Chocolate 150,    151 

Grozen    223 

Pecan    148 

See   also   Desserts,   Pies 

Desserts 

Bisque 150 

Charlotte  Russe •.  .  .  .   152 

Chocolate  Bavarian  cream  153 

Chocolate    custard 150 

Cream  puffs 143,  144,  145 

Custard,    Baked 149 

Chocolate 150,    151 

Pecan    .  ....   148 


HANOVER  COOK  BOOK. 


277 


Dumplings,  Boiled  cherry.  138 

Egg    138 

Floating  island 150 

Fruit  meringue 148 

Fruit,    Stewed 63 

Marshmallow    cream 150 

Milk  jelly 153 

Mock  ice  cream 150 

Moonshine   140 

Peach  a  la  Paris 151 

Pears,  Baked 64 

Pecan  custard 148 

Pineapple  dessert 148 

Prune  ship 148 

Puffs 129, 130,  144,  145 

Rice  apples 133 

Spanish  cream 153 

Vanilla  snow  cream 154 

Whipped  cream 152 

Desserts,  See  also  Puddings, 
Pies,    Short   cakes,    Tarts. 

Dolly  in  the  blanket 141 

Doughnuts,      See      Crullers, 
Fastnachts 

Duck,  See  Fowl 

Dumplings 

Boiled    cherry 138 

Egg   138 

Potato 228 

Yankee  dropped 43 

Eggs     58-62 

Baked.  . 60 

BeauregaJ-d 60 

Boiling,  Time  for 58 

Chops   61 

Creamed 62 

Croquettes 62 

Custard  p  e 162 

Deviled 61 

Dumpings 138 

Flakes 62 

Fritters 58 

Meat  loaf  with 53 

Omelet 58,  59,   60 

Oyster 60 

Salad 87 

Sauce 34 

Soup    9 

Scrambled  w  th  ham 61 

Smothered    61 

Snow  61 

Soup    9 

Stuffed    61 

To  preserve .- 58 

W  th  escalloped  potatoes.  66 

Egg  plant,  Stuffed 74 


Fastnachts 234,  235 

See   also    Crullers 

Fat  cakes 232 

See  also  Crullers 
Filling  for  cakes,  See  Icnigs 

Filling  for  fowl 39,  42,  43 

Fireless  cooker,  Recipes  for.  265 

Fish 19-35 

Bro'led 20 

Croquettes 21 

Clam  Chowder 10 

Deviled 24 

Stewed    24 

Codfish   271 

Crab  Cakes 26 

Deviled 25,   26 

Hard  shell 25,   26 

Soft  shell.  .  . 25 

Dressing  for  one  fish 33 

Frogs 27 

Halibut  en  coquille 21 

Lobster 26 

Salmon,   Chops 22 

Croquettes 21,    22 

Devi  ed 23 

Loaf 23 

Loaf 23 

Pudding   23 

Salad 84 

Sauce     33-35 

Shad,  Baked 20 

Planked 20 

Shrimp    and    tomato 

salad   89 

Shrimp  wiggle 27 

Fish,  See  also  Oysters 

Floating  island 150 

Fowl 

Duck,    Roast 41,  42 

Goose,  Roapt 42 

How  to  clean  and  truss.  .  .  38 

How  to  roast 38 

Quail  on  toast 43 

Turkey  filling 43 

Turkey  scallop 42 

Fowl,   See  also  Chicken 
Fried  Cakes,  See  also  Crullers 

Fastnachts 
Fritters 

Apple 63 

Corn    70 

Egg   58 

French 64 

Oyster 31 

Potato 67 

Rice 80 

Virginia 64 


278 


HANOVER  COOK  BOOK. 


Frogs 27 

Frostings,  See  Icings 

Fruit  cakes,   See   Cakes 

Fruit  jelly 218 

Meringue    148 

Pudding,    See    Pudding 

Punch   247 

Salad 91 

Stewed    63 

Stain,  To  remove 257 

Funnel  cakes 236 

Game,  See  Rabbit,  Raccoon, 
Squirrel 

Gems,  See  Muffins 

Ginger  bread  and  cakes.  210-215 
Aunt  Susan  Hauer  s  ginger 

nuts 212 

Drop  cakes 211 

Gmger  bread 213,  214 

Fairy  .  213 

Kitty's    215 

Ginger  cake 214 

Crackers 212,   213 

Drops   210 

Snaps 212 

Mrs.  Etzler's  cakes 210 

Goose,  See  Fowl 

Grape  juice 246 

Grass  stain,  To  remove 257 

Grease  stain,  To  remove. 257,  258 

Griddle  cakes 

Bread    125 

Buckwheajt 126 

Flannel 126 

Halibut  en  coquille 21 

Ham,  Baked  with  potatoes  49,  50 
Baked     in     old     Virginia 

style 49 

Boiled 49 

Sugar  cure  for 50 

To  preserve 50 

Hash,  Browned 51 

Hermits 208 

Household  hints 253-259 

Ice  cream 

Bisque 226 

Caramel 226 

Chocolate 225 

Custard,  Frozen 223 

Mint   225 

Mousse,    Cherry 224 

Peach    225 

Orange  souffle 226 

Strawberry 226 

Tom  and  Jerry 223 

Vanilla    .  .   225 


Ices 

Frozen  strawberries 223 

Lemon  ice 224 

Pineapple  water  ice 224 

Sherbert,    Currant 224 

Lemon * 224 

Peach 223 

Icings  and  cake  fillings.  .  167-169 

Butter 167 

Caramel    169 

Chocolate 167,    169 

Chocolate  filling 168 

Cod  Chocoalte 167 

Cream  chocolate 167 

Marshmallow 168,   169 

Plain   168 

Ink  stain,  To  remove 257 

Iodine  stain,  To  remove.  .  .  .   257 

Iron  rust,  To  remove 257 

Irish  stew 48 

Jams,  See  Conserves 

Javelle  water  for  staftns 258 

Jelly,  Berry 218 

Cranberry    35 

Fruit  218 

Jumbles,    See    Cakes,    Small 

Kale 75 

Kisses,   See   Cakes,    Small 

Lamb  chops 252 

Lemon 

Butter 146 

Cake   185 

Cheese 222 

Crackers 209 

Sauce 146 

Pie  156-8 

Sherbet 224 

Tart  158 

Toast 232 

Lemonade,   Marshmallow.  .  .   248 

Spiced 248 

Lima  beans 71 

Liver,  Baked 48 

With  bacon .     251 

Lobster 26 

Macaroons,  See  Cakes,  Small 
Marmalades,  See  Conserves 
Marshmallow   and  butter 

thins 2  07 

Marshmallow  cake 184,  185 

Cream 15 

Candy,  See  Candy 

Icing 168,  169 

Measures,  Table  of,  for  cook- 
ing .  . 124 

Meat    37-57 

Bacon,  Southern  style.  ...      49 


HANOVER  COOK  BOOK. 


279 


Balls 53 

Beef  brownies 52 

Cannelon 51 

Dried 251 

Patties 54 

Pot  roast .55,  230 

Roll  54 

Roll  "Rollardin" 231 

Beefsteak,  Baked 51,  -52 

French  baked 52 

Chili  Con  Garni 51 

Croquettes,    Chicken.  .  .44,    45 

Veal 45,     57 

Ham,    Baked    with    pota- 
toes     49,   50 

Baked    in    old    Virgin. a 

style 49 

Boiled   49 

Sugar  cure  for 50 

To  preserve 50 

Hash,  Browned 51 

Lamb  chops 252 

Liver,  Baked .     48 

With  bacon. ,  .   251 

Loaf,  Beef 55 

Meat  with  eggs ........     53 

Mixed  meat 54 

Pork  and  beef 54 

Veal 47 

Mince 155 

Mock   duck 53 

Mock  terrapin 48 

Pickle  for  beef 51 

Pickle  for  pork .  . 50 

Pot  roast 55 

Spiced 55 

Rabbit,   Fried 43 

Racoon,     Miles     Sterner's 

roasted.  . 44 

Sausage,  Lean 230 

Seasoning  ....:.......     50 

Scrap  cakes 54 

Scrapple 229 

Spareribs,  Roast 48 

Squirrel  pot  pie 44 

Stew,  Irish 48 

Sweetbreads,  Boiled 251 

Fried 48 

Stewed    47 

Salad 84 

Tongue,  Baked 55 

Veal,  CaJ<:e 56 

Croquettes .45,    57 

Cutlets,  Breaded 56 

Loaf  .  .  .  ! 47 

Pie 56 

Pressed 46,    57 


Zitterling  (Souse) 237 

Meat,  Time  for  cooking.  .  .  .  37 
Meat,  See  also  Chicken,  Fowl 

M  Idew,  To  remove 257 

Milk  jelly 153 

Mince  meat 155 

Green  tomato 97 

Mock  bisque  soup 18 

Mock  cherry  pie 163 

Mock   duck 53 

Mock  ice  cream 150 

Mock  lady  cake .......  199 

Mock  terrapin 48 

Mock  turtle  soup 17 

Molasses  crumb  cake 237 

Moonshine   140 

Moravian  coffee  cake 114 

Mousse,    Cherry 224 

Peach    225 

Muffins 

Corn 128 

Cup  puffs 129 

Graham 130 

Graham  gems   126,  127 

Minnie  Hartman  s 127 

Oatmeal ....  130 

Rag 128 

Raisin   .  .  . 129 

Twin  mountain .  .  . 127 

Wheat 127 

Muffins,    See    also    Biscuits, 
Pop  overs,  Waffles. 

Mush .120,  231 

Mutton  broth 17 

Noodles 16 

Italian 81 

Schmeltz 229 

Soup    , 16 

Virginia  ....:.... 81 

With  tomato  sauce.  ......  81 

Nut  bread,  See  Bread 
Nut  cakes,  See  Cake 
Nut  candy,  See  Candy 
Nut  salad,  See  Salads 

Nuts,  Almonds 227 

Nuts,  See  also,  Chestnuts 

Onion    ca^e 228 

Onions,   Creamed.  .  . 70 

Escalloped    71 

Stuffed  Spanish 71 

Orange  cake,   See  Cake 

Orange  souffle 226 

Orange  pudding 149,  151 

Orange  peel,  Candied 244 

Oysters   27 

Bellevue  stew 250 

Broiled,  with  brown  sauce .  29 


280 


HANOVER  COOK  BOOK. 


Cocktail    28 

Corn  oysters 70 

Creamed 28,  250 

Escalloped    29 

Fried 29,    30 

Fritters 31 

Macaroni  and 31 

Omelet 60 

On  half  shell 28 

Panned   250 

Patties 31,  32 

With    chicken 32 

Pickled   32 

Pie 30 

Pigs  in  a  blanket 30 

Soup    16 

Pan  cakes,  See  Griddle  cakes 

Parsnips   76 

Pastry  for  pie 155 

Pastry  for  tart  or  custard.  .  .  155 

Pastry,  Puff 155 

Peach  a  la  Paris 151 

Peach  Puddihg 138,  139 

Peach   Sauce 105 

Peach  Sherbet 223 

Peach  Shortcake 139 

Peaches,    Spiced 105 

Peaches,  Sweet  pickled 105 

Pears,  Baked 64 

Pears,  Spiced 106 

Penna.    German   dibhes.  .228-237 

Apple  Butter 231 

Beef  pot  roast 230 

Beef  roll  "Rollajdin    231 

Corn  meal  mush 231 

Crullers    234 

Crumb  pie 237 

Doughnuts 232,  233 

Fastnachts 234,  235 

Fa;t  cakes 232 

Funnel  cakes 236 

German  potato  soup 230 

Hot  slaw 231 

Lemon   toast 232 

Molasses  crumb  ca"ke 237 

Onion  cake 228 

Pigs  in  blanket 229 

Potato  dumplings 228 

Sauerkraut 228 

Sausage,  Lean 230 

Scrapple   229 

Schmeltz  noodles 229 

Schmi'er  kase 237 

Schneckenhaus  In    236 

Schnitts  and  knep 230 

Snow  bajls 234 

Tangled  jackets 232 


Zitterling  (Souse) 237 

Peppers,  Stuffed 76 

Relish    104 

Pickles 94-105 

Canteloupe,  Pickled 103 

Spiced  103 

Sweet  pickled 103 

Catsup 

•  Cold 101 

Tomato 101,   102 

Chili  sa,uce 94,  95 

Chow   chow 95,   96 

Corn    99 

Cucumber 99 

Cucumber 99,     100 

For  beef ' 51 

For    pork 50 

Green  tomato  mince  meat .  97 
Green  tomato  pickle.  .  .  .96,  97 

Green  tomato  soy 102 

Martynias    102 

Mixed 97,  98,  99,   101 

Mustard  98 

Peaches,    Spiced 105 

Sweet  picklfed 105 

Pears,  Spiced 106 

Pepper  relish 104 

Piccalilli   95 

Spiced  canteloupe 103 

Peaches 105 

Pears 106 

Sweet  pickle  for  all  fruit ...  94 
Sweet  picklted  canteloupe.  103 
Sweet  pickled  peaches.  .  .  .  105 
Sweet  pickled  watermelon  103 

Virginia  cabbage 98 

Watermelon,  Sweet  pickled  103 

Pie   155-166 

Ambrosia  custard 162 

Apple  custard 163 

Butter  scotch 164,  165 

Caramel    165 

Carrot   custard 164 

Cheese  custard 164 

Chocolate 161 

Chocolate   custard 161 

Cinnamon 165 

Cocoanut  custard 159 

Cream 161 

Crumb 162,    163,   237 

Custard 

Apple 163 

Carrot 164 

Cheese 164 

Chocolate  ....'. 161 

Cocoanut    159 

Egg 182 


HANOVER  COOK  BOOK 


281 


Lemon 156,  157 

Pineapple 164 

Pumpkin 160 

Egg  custard 162 

Jelly 164 

Lemon     156  8 

Cheese 222 

Custard 156,  157 

Meringue 156 

Rhubarb 166 

With  two  crusts 158 

Mince  meat 155,   156 

Green  tomato 97 

Mock  cherry 163 

Montgomery    163 

Paltry  for  one  pie 155 

Pastry,  puff 155 

Pineapple  custard 164 

Puff   paste 155 

Pumpkin 159,  160 

Custard 159 

Rhubarb 166 

Sugar  crumb 163 

Sweet  potato 160 

Pies,  See  also  Tarts 

Pigs  in  a  blanket 30,  229 

Poison,  Antidotes  for 258 

Pone,  Corn,  See  Corn  meal 
bread 

Pop  overs 130 

Pot  roast 55,  230 

Potato  65-69 

Browned 68 

Croquettes  67 

Dumplings  228 

Escalloped    66 

Escaill oped  with  eggs 66 

French  frifed 66 

Fricassee 67 

Fritters 67 

Haphed  browned 66 

Lyonnaise 67 

Majors  white 65 

Pockets 116 

Puree 14 

Soup,  German 230 

Sa^lad 85 

Saratoga  chips 66 

Potatoes,  Sweet 

Candied    68 

Croquettes  68 

Glazed 69 

Pie 160 

Puffs   69 

Preserves,  See  Conserves 

Prune  pudditig 141 

Whip 148 


Pudding    132 

Apples,  Baked 140 

Float 140 

Rice 133 

Stuffed  with  nuts 140 

Tapioca 133 

Ash  bolton 142 

Balked   132 

Batter 132 

Berry  or  cherry 138 

Blackberry 136 

Blackberry  mush 136 

Boiled   132 

Bread    134 

Brown  Betty 143 

Cherry 138 

Chocolate 151 

Cracker 135 

Cottage 135 

Cream 143 

Dark  142 

Delicate    149 

Dried    apricot 139 

Fruit  140 

Gelatine    152 

Haisty 142 

Huckleberry  -..136,  137 

Indian 136 

Lady  finger 143 

Orange 149,  151 

Peach 138,  139 

Philadelphia 132 

Plum 142 

Prune    141 

Queen    of 134 

Raspberry 137 

Rice 133,  134 

Tapioca 132 

Tapioca  apple 133 

Whortleberry 141 

Pudding  sauce,  See  Sauce 

Puff   paste 155 

Puffs 129,  130,  144,  145 

Punch,  See  Beverages 

Quail  on  toast 43 

Rabbit,   Fried 43 

Raccoon,    Miles  Sterner  s 

roasted    44 

Raisin  bread 108 

Ca^e    181 

Muffins 129 

Puffs   .              129 

Tea 247 

Raspberry  puddihg 137 

Shortcake 137 

Vttiegar 247 


282 


HANOVER  COOE  BOOK 


Relishes,  See  Pickles 

Rhubarb   conserve 222 

Fizz 249 

How  to  can 217 

Pie 166 

Rfce  apples 133 

Croquettes     with     orange 

sauce 80 

Fritters 80 

Pudding 133,  134 

Spanish 80 

Rolls   112 

Barrington   rusks 113 

Cinnamon  buns 114 

Cinnamon  rolls 115 

Finger 112 

French 112,  113 

Hot   112 

Lebanonrusks .  113 

Milk    Ill 

Parker  house 112 

Potato  pockets 116 

Potato  rolls 115,  116 

Puffs .  129 

Raisin  puffs 129 

Vienna    Ill 

Rolls,  See  also  Biscuits, 

Bread,    Cinnamon   cake 
Rusks,    See    Rolls 
Rusty  gas  stove,  Treatment 

for   258 

Salads    83-93 

Asparagus 87 

Vinegarette    87 

Bajnana 90 

Beet 87 

Cabbage 85,  86 

With  boiled  dressing.  . .  86 

Cheese  and  nut 92 

Cherry  and  nut 92 

Chestnut 93 

Chicken 83 

Egg   87 

French  fruit 91 

Fruit 91 

Fruit  and  nut 90 

Fruit  with  dressing 92 

Nut  93 

Pineapple   90 

Potato 85 

Salmon   84 

Shrimp  and  tomato 89 

Surprise 89 

Sweetbread : .  .  .  .  84 

Tomato  and  celery 89 

And  shrimp 89 

Aspic 88 


Celery  and  pepper 88 

Stuffed    88 

Twenty-four-hour  .......     91 

Waldorf 90 

Winter 90 

Salad  dressing 82 

French 82 

French  with  Roquefort 

cheese 82 

Fruit  salad  dressing 83 

Mayonnaise  without  oil.  .     82 

Sally  Lunn 130 

Salmon  chops 22 

Croquettes 21,    22 

Deviled 23 

Loaf 23 

Pudding    23 

Salad  .  84 

Salsify 77 

Sand  tarts 202 

Saratoga   chips 66 

Sandwiches 122 

Cheese 123 

Dainty 122 

Mint  cucumber 122 

Olive  and  celery. 122 

Peanut 123 

Sauce 

Brown 34 

Cherry 104 

Chocolate 147 

Coffee   147 

Cranberry '35 

Cream 34 

Creamy 147 

Egg   34 

Drawn  butter 33 

Hard 146 

Lemon 146 

Meringue 147 

Mint 33,    34 

Peach    105 

Plum 105 

Tomato 35 

White    33,   251 

Sauerkraut 228 

Sausage,  Lean 230 

Sausage  seasoning 50 

Schmier  kase 237 

Schneckenhaus'ln    236 

Schnitts  and  knep 230 

Scones,  Scotch 203 

Scrap  cakes 54 

Scrapple   229 

Shad,  Baked 20 

Planked 2Q 


HANOVER  COOK  BOOK 


283 


Sherbet,  See  Ices 
Short  cake 

Peach    139 

Raspberry 137 

Strawberry 137 

Shrimp  and  tomato  salad. . .  89 

Shrimp  wiggle 27 

Sick,  Cookery  for 261,  262 

Slaw,  Cream 86 

French 86 

Hot   231 

Snow  balls 234 

Soup 

Asparagus 13 

Bean   9 

Bouillon    250 

Calfs   head 11 

Cider 9 

Chicken  corn 15 

Clam  chowder 10 

Corn    14,    15 

Cream  of  celery 13 

Cream  of  corn 15,  17 

Cream  of  pea 9 

Cream  of  tomato 13 

Egg   9 

Green  corn 15 

Maryland  terrapin 17 

Mock  bisque 18 

Mock  turtle 17 

Mutton  broth 17 

Noodle    16 

Oyster 16 

Potato  puree 14 

Potato,  German 230 

Rivel 11 

Stock 8 

Thfckening  for 8 

Tomato 12,  13 

Turtle  14 

Vegetable  14 

Spanish  cream 153 

Spareribs      48 

Spinach 75 

Spoon  breaxi,  See  Corn  meal 
bread 

Squash,  Fried 75 

Squirrel  pot  pie 44 

Stains,  Removal  of 257,  258 

Strawberry 

Conserve  with  pineapple. .  220 

Frozen 223 

Honey 219 

Ice  cream 226 

Preserves    219 

Shortcake  .                         :  137 


Stew,   Bellevue 250 

Irish 48 

Sweetbreads 

Broiled    251 

Fried 48 

Salad 84 

Stewed    47 

Sweet  potatoes,  See  Potatoes, 
Sweet 

Tangled  jackets 232 

Tapioca 

Apple 133 

Jelly  (for  sick) 247 

Pudding 132,  133 

Tar  stain,  Removal  of 258 

Tarts 

Chocolate 162 

Lemon 158 

Pastry 155 

Tea   246 

Cake 121,  201 

Punch   248 

Stain,  To  remove 257 

Terrapin  soup 17 

Tobacco  stain,  To  remove. . .   257 

Tomato 

And  celery  salad 89 

And  shrimp  sajad 89 

Aspic 88 

Catsup,  See  Pickles 

Celery  and  pepper  salad . .     88 

Salad 88 

Sauce 35 

Soup 12,    13 

Tomatoes,  Fried 73 

Escalloped    73 

Tongue,  Baked 55 

Turkey,  See  Fowl 

Turtle  soup 14 

Veal 

Cake   56 

Croquettes 45,    57 

Cutlets   56' 

Loaf 47 

Pie 56 

Pressed 46,    57 

Vegetable  soup 14 

Vegetables,  Time  for  cooking    65 

Vegetables,    See    names    of 
special  Vegetables. 

Wafers,  See  Cakes,  Small 

Waffles    125 

Wedding  anniversaries 253 

Welsh   rarebit 252 

White  sauce 33,  251 

Zitterling  (Souse) 237 


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